In a large soup pot, warm up the olive oil over medium heat. Add the diced yellow onion and sauté for about 3–4 minutes, until the onion becomes soft and translucent.

Stir in the minced garlic, sliced carrots, and chopped celery, cooking for another 5 minutes. Look for the vegetables to soften slightly—the aroma will be delightful!

Toss in your cubed potatoes and green beans, cooking everything together for another 2–3 minutes. This will enhance the flavors and textures of your soup.

Pour in the diced tomatoes with their juice, along with the vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a lively boil, ensuring all those flavors mingle together.

Lower the heat, cover the pot, and let it simmer for 20–25 minutes. You'll know it's ready when the vegetables are tender and the kitchen smells amazing!

Stir in the corn and peas, allowing it to simmer for an additional 5–7 minutes. Don't forget to remove the bay leaf before serving.

Adjust the seasoning if needed, and garnish each bowl with freshly chopped parsley for a vibrant finish.