Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion and celery and cook, stirring often, until they begin to soften, about 4-5 minutes.

Step 2

Add the carrots, gold potatoes and sweet potatoes to the pot and cook, stirring often, for 3 minutes.

Step 3

Add the garlic to the pot and cook, stirring, for 1 minute.

Step 4

Pour in the vegetable broth. Stir and scrape up any bits that are stuck to the bottom of the pot.

Step 5

Stir in the green beans, fire roasted diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves.

Step 6

Bring the pot to a simmer and then reduce the heat to a low simmer. Cover and simmer for 20 minutes, until the vegetables are almost tender.

Step 7

Stir in the frozen peas, cover the pot and simmer for 5 more minutes, until the vegetables are tender. Serve.