Cook the Vegetables: Warm the olive oil in a spacious pot over medium heat. Add the chopped onion, garlic, green onions, celery, and bell pepper. Sauté for about 4–5 minutes until the vegetables begin to soften and the onions are translucent.

Add the Potatoes and Carrots: Stir in the chopped potatoes and carrots, cooking for another 3–4 minutes, allowing them to lightly brown.

Add Zucchini and Seasoning: Add the zucchini slices, thyme, salt, onion powder, garlic powder, and black pepper. Stir everything together to coat the vegetables evenly with the seasoning.

Simmer the Soup: Pour in the water or vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, or until the potatoes and carrots are tender.

Adjust and Serve: Remove the thyme sprigs if using fresh thyme. Sample the soup and modify the seasoning with salt and pepper as necessary. Serve hot with your favorite crusty bread or crackers for a complete meal.