1. Saute the Vegetables

Begin by heating the olive oil in a large pot over medium-high heat. Once hot, add the diced onion, sliced carrots, and celery. Sauté these vegetables for about 4 to 5 minutes, stirring occasionally until they begin to soften. Then, add the minced garlic, Italian seasoning, salt, and freshly ground black pepper. Stir the mixture and cook for another 30 seconds until fragrant.

2. Add Fresh Vegetables and Broth

Next, add the diced Yukon gold potatoes, chopped green beans, canned diced tomatoes, and bay leaves to the pot. Pour in the vegetable broth, starting with 6 cups. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are just fork-tender.

3. Incorporate Frozen Vegetables

After the potatoes are tender, add the frozen corn and peas to the pot. Stir well and let the soup cook for another 5 to 7 minutes. This will allow the frozen vegetables to heat through while maintaining their vibrant color and texture.

4. Finish with Lemon Juice and Parsley

Once the vegetables are cooked to your liking, turn off the heat. Add 2 to 3 tablespoons of fresh lemon juice and the chopped parsley, stirring them into the soup. The lemon juice adds a refreshing acidity that balances the flavors, while the parsley brings a fresh, herbal note.

5. Serve

Ladle the vegetable soup into bowls and serve warm. Enjoy this comforting soup on its own or with a side of crusty bread for a complete meal.