1. Sauté the base veggies

Start by heating the olive oil in your pot over medium-high heat. Once it’s shimmering, add the diced onion, sliced carrots, and celery. Sauté for about 4 to 5 minutes until they start to soften and become fragrant. Then, toss in the garlic, Italian seasoning, salt, and pepper, stirring for another 30 seconds. This little step really brings out the flavors.

2. Add the potatoes and more veggies

Now it’s time to add the heartier veggies—potatoes and green beans—along with the canned diced tomatoes, bay leaves, and vegetable broth. Give it a good stir, crank up the heat, and bring it all to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. You’ll know it’s ready when the potatoes are just fork-tender but not falling apart.

3. Add the frozen corn and peas

With the potatoes tender, add in the frozen corn and peas. These don’t need much cooking time, so give them a stir and let the soup simmer for another 5 to 7 minutes. The frozen veggies will heat through quickly without turning mushy.

4. Brighten it up with lemon juice and parsley

Once everything is cooked, turn off the heat and stir in the fresh lemon juice and parsley. These last-minute additions really lift the soup, giving it a bright, fresh taste that balances the earthy vegetables. Adjust the salt and pepper to taste, and you’re ready to serve.