Old-Fashioned Quick & Easy Vegetable Soup

Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes or until vegetables begin to soften.

Add the zucchini, yellow squash, and bell pepper to the pot. Cook for an additional 3-4 minutes.

Add tomatoes along with the juice into the pot, along with the vegetable broth.

Stir in the dried thyme, dried oregano, and bay leaf. Season with salt and pepper according to taste.

Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes, or until all the vegetables are tender.

Remove the bay leaf from the soup.

Serve the vegetable soup hot, garnished with fresh parsley on top.