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Heat olive oil over medium-high heat. Add onion, garlic, celery, and carrots and season with sea salt. Sauté until vegetables begin to soften, about 10 minutes. Add potatoes and stir to combine. Add bay leaves, frozen vegetables, broth, and tomatoes. Bring just to a boil, reduce to a simmer, and cover. Simmer for at least 45 minutes, and up to 4 hours (the longer it cooks, the richer the flavor will be.) Add more broth as needed to thin soup. Season with sea salt and pepper before serving.
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