Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Once shimmering, add 1 diced onion, 4 sliced carrots, and 3 sliced celery ribs. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add 4 minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper, stirring for another 30 seconds until fragrant.

Next, incorporate 3 diced Yukon Gold potatoes, 1½ cups of chopped fresh green beans, and 2 cans of 14.5 oz diced tomatoes into the pot. Toss in 2 bay leaves and pour in 6 to 8 cups of low-sodium vegetable broth. Stir well to combine, bringing the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes, until the potatoes are fork-tender.

After 20 minutes, remove the lid and add 1 cup of frozen corn and 1 cup of frozen peas to the pot. Stir the mixture gently to combine and cook for an additional 5-7 minutes, until the frozen vegetables are heated through and bright. Check the seasoning at this stage, adding more salt or pepper as needed for your taste.

Once the soup is done cooking, turn off the heat and stir in 2 to 3 tablespoons of fresh lemon juice and ¼ cup of chopped fresh parsley. This will brighten the flavors of your easy vegetable soup. Let it sit for a few moments to allow the flavors to meld together nicely before serving.

Ladle the hot and comforting vegetable soup into bowls. You can serve it immediately or store it in airtight containers for later. It’s perfect alongside some crusty bread, and it’s sure to warm your heart and nourish your body with every delightful sip!