Cooking Directions

• Heat the oil in a 3-quart saucepan over medium-high heat.  Add the onion, garlic and thyme and cook until the onion is tender-crisp. 
• Add the broth, carrots, potato and beans to the saucepan and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes or until the vegetables are tender.

Ingredients

• 1 teaspoon vegetable oil
• 0.25 cup chopped onion
• 1 clove garlic, minced
• 0.25 teaspoon dried thyme, crushed
• 3.5 cups Swanson® Vegetable Broth
• 2 medium carrot, peeled and sliced (about 1 cup)
• 1 medium potato, cut into 1-inch pieces (about 1 cup)
• 1 cup fresh or frozen cut green beans