- 1 tablespoon olive oil
- 1 large onion, chopped into 1 inch pieces
- 2 stalks celery, chopped into 1 inch pieces
- 2 large carrots, chopped into 1 inch pieces
- 1 bunch green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 2 quarts water
Heat oil in your soup pot.
Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
Cook over high heat for 5 to 10-minutes, stirring frequently.
Add salt and water, bring to a boil, then lower heat and simmer, uncovered, for 30-minutes.
Strain and discard the vegetables.