Garlic-Infused Vegetable Soup

This is the kind of soup that's better the second day, once the garlic and thyme have had more time to settle into the broth and everything has softened a little further.

Loading the pot with carrots, zucchini, celery, and green beans keeps the dish vegetable-forward, which fits well within an arthritis-friendly way of eating that many people lean toward. Four cloves of garlic might sound like a lot, but sautéed at the start it mellows into something warm rather than sharp.

Let it simmer until the vegetables are fully tender, then ladle it out hot, with extra herbs stirred in if you like.