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.
1 teaspoon vegetable oil0.25 cup chopped onion1 clove garlic, minced0.25 teaspoon dried thyme, crushed3.5 cups Swanson® Vegetable Broth2 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
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