Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery, sautéing for about 4-5 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic, Italian seasoning, salt, and pepper, and sauté for an additional 30 seconds until fragrant.

Stir in the peeled and diced Yukon Gold potatoes, chopped green beans, diced tomatoes (with their juices), bay leaves, and 6 to 8 cups of low-sodium vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. The potatoes should be fork-tender by the end of this step.

After the vegetables have simmered, gently stir in 1 cup of frozen corn and 1 cup of frozen peas. Continue to cook uncovered for an additional 5-7 minutes. This will warm the frozen vegetables through while allowing the flavors of your nourishing vegetable soup to meld together beautifully.

Once the soup is ready, remove it from heat and stir in 2 to 3 tablespoons of fresh lemon juice along with ¼ cup of chopped fresh parsley. This brightens the flavors of the soup, making it even more delightful. Ladle the comforting vegetable soup into bowls, and get ready to enjoy that cozy, homemade goodness!