Step 1

Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.

Step 2

Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.

Step 3

Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.

Step 4

Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.