1-First, prepare the base: by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 1/2 cups chopped yellow onion, 2 cups peeled and chopped carrots, and 1 1/4 cups chopped celery, then sauté for 4 minutes until they soften. Next, toss in 4 cloves of minced garlic and cook for another 30 seconds to build that flavorful foundation.

2-Once the aromatics are ready, stir in 4 cans of low-sodium broth, 2 cans of diced tomatoes with their juice, 3 cups of diced potatoes, 1/3 cup chopped fresh parsley, 2 bay leaves, and 1/2 teaspoon dried thyme. Season with salt and pepper to taste, then bring the mixture to a boil and add 1 1/2 cups of green beans.

3-Reduce the heat to medium-low, cover the pot, and let it simmer for 20 to 30 minutes until the potatoes are nearly tender. At this point, mix in 1 1/4 cups of corn and 1 cup of peas, cooking for an additional 5 minutes. Remember, the total prep time is about 15 minutes, with cooking taking 40 minutes for a full 55 minutes of effort.