Heat the extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic, Italian herb blend, kosher salt, and ground black pepper. Continue to sauté for another 30 seconds until fragrant. Sautéing the vegetables at this stage helps build a delicious, aromatic base for the soup.

Add the diced potatoes, chopped green beans, diced tomatoes with their juices, bay leaves, and low-sodium vegetable broth to the pot with the sautéed vegetables. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the potatoes are just fork tender.

Stir the frozen corn kernels and frozen green peas into the simmering soup. Continue to cook for about 5 to 7 minutes longer, just until the corn and peas are heated through. I find that adding the frozen veggies at this stage helps preserve their color and texture, giving the soup a fresher taste.

Turn off the heat. Stir in the freshly squeezed lemon juice and finely chopped fresh parsley to brighten the flavor of the soup. Ladle the vegetable soup into bowls and serve hot. For a burst of freshness, I like to squeeze a little extra lemon juice on top right before serving.