1 cup corn kernels (rinsed and drained if using canned)
1 cup green beans (rinsed and drained if using canned)
Heat olive oil in a large stockpot over medium heat. Add onion and next 3 ingredients and sweat until the onions begin to soften and become translucent (about 5 to 7 minutes). Add potatoes and carrots and cook for 5 more minutes.
Add broth and tomatoes, scraping bottom of the pan with a wooden spoon to loosen any brown bits. Increase to high heat and bring to a simmer.
Once simmering, stir in remaining ingredients. Reduce the heat to low and simmer for 25-30 minutes or until vegetables are tender.