Manisha Das
Stir in the minced garlic, Italian seasoning, salt, and pepper, and sauté for an additional 30 seconds.
Add the diced potatoes, chopped green beans, diced tomatoes (with juice), bay leaves, and vegetable broth.
Add the frozen peas and corn to the pot. Stir and cook for another 5 to 7 minutes until heated through.
Turn off the heat and stir in the fresh lemon juice and chopped parsley.
Ladle the soup into bowls and enjoy hot!