Sauté the Aromatics
In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery (the classic mirepoix). Sauté for 6–8 minutes, stirring occasionally, until onions are translucent and vegetables begin to soften.Chef Tip: Don’t rush this step—sautéing builds flavor. Add a splash of water if they stick.

Bloom the Aromatics
Stir in the minced ginger and garlic. Cook for 1 minute until fragrant—be careful not to burn (this happens fast!).

Add Broth and Vegetables
Pour in all 4 cans of vegetable broth and the diced tomatoes (including juice). Add the potatoes and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.Chef Tip: Low-sodium broth lets you control final seasoning. If using regular broth, go easy on added salt.

Season & Simmer with Herbs
Add the thyme, oregano, rosemary, and red chili flakes (if using). Stir well, then continue simmering for another 10 minutes—or until potatoes are tender but not mushy.

Add frozen vegetables
Drop in the frozen green beans, corn, and peas (no need to thaw!). Stir, and simmer for 5–7 more minutes to heat through.

Finalize & Serve
Remove and discard the bay leaves. Stir in fresh parsley. Taste and adjust with salt and pepper. Serve hot with crusty bread or croutons.