Vegetable Succotash

I grew up eating succotash, but this is more hearty. It also can serve to use up leftovers, or frozen veggies you have sitting in your freezer.

Vegetable Succotash

Olive oil
One onion, chopped
2 celery ribs, chopped
2 large carrots, chopped
3 cloves garlic, sliced
1 t. salt
1 t. smoked paprika
1/2 t. cayenne
One bay leaf
1 t. thyme
2 c. vegetable broth
2 c. frozen cut green beans (or fresh, cut into 1-1/2 inch pieces)
2 cans of beans, drained, your choice (or 2 c. dried and cooked)
2 c. frozen corn (or fresh)
One can diced tomatoes

In a Dutch oven, saute the onion, celery, carrots and garlic in the olive oil until they start to soften. Add the seasonings and the broth, stirring to get all the vegetables coated. Bring to a boil. Add the beans, corn, and tomatoes, reduce heat. Let simmer for about 20 minutes, or until the vegetables are all tender. Serve. Enjoy!