Snow day vegetable soup recipe

Ingredients

• 1⁄2 cup (1 stick) unsalted butter
• 3 celery stalks, chopped
• 1 large white onion, chopped
• 2 green onions, chopped
• 1⁄2 garlic clove, minced
• 3 large white potatoes, diced
• 3 large carrots, diced
• 1½ teaspoons parsley, fresh or dried
• 1½ teaspoons thyme fresh or dried
• 1½ teaspoons basil, fresh or dried
• 1 or 2 bay leaves
• Garlic salt
• 3½ quarts chicken broth or water
• 15 ounces tomato paste
• 1 cup green peas, fresh or frozen
• 1 cup corn, fresh or frozen
• 1 cup green beans, fresh or frozen
• Grated Parmesan

1. Melt the butter in a large Dutch oven. Add the celery, onion, green onions, garlic, potatoes, and carrots; sauté until slightly tender. Add the parsley, thyme, basil, and bay leaves; mix well. Season with garlic salt to taste.
2. Add the chicken broth and tomato paste. Bring to a boil. Add the peas, corn, and green beans. Reduce the heat and simmer, covered, for 45 minutes to 1 hour. Discard the bay leaves. Garnish with Parmesan. Soups