1/4 c. butter
2 lg. onions, chopped
2 celery stalks, chopped
1 lg. carrot, chopped
1 bunch parsley, chopped
3 cloves garlic, minced
1 1/2 tsp. dried thyme
1 qt. chicken broth
1 c. whole kernel corn
3 lg. carrots, peeled and diced
1 lg. red bell pepper, diced
1 med. zucchini, sliced
2 med. tomatoes, peeled, seeded, and chopped
1/4 lb. green beans, trimmed and sliced
1/3 c. half & half
Salt and ground pepper to taste
Chopped fresh herbs for garnish

Melt butter in a medium saucepan over medium heat. Add next 6 ingredients. Cover and cook until light brown, about 20 minutes. Mix in stock and salt and bring to boil. Reduce heat and cook for 30 minutes. Strain; return soup to pan. Add corn, carrots, bell pepper, zucchini, and tomatoes. Bring to boil for 10 minutes. Stir in half & half. Taste and add pepper and more salt if needed. Ladle into bowls. Sprinkle with herbs and serve immediately.

Serve 6.