Wash and Prepare the Vegetables

 Wash all of your produce. You’ll want to prepare all of your vegetables before getting the soup started to make for an easy cooking process. Peel the carrots and chop them into ½-inch thick rounds. Cut potatoes into 1-inch cubes. Chop the celery into ½-inch thick slices. Dice the onion. Cut the green beans into 1-inch pieces. Mince the garlic or peel it so you can grate it into the pot later. 

Sauté the Flavor Veggies

Pre-warm a Dutch oven (or soup pot) over medium heat and melt 3 tablespoons of butter.

Add the onion, carrots, and celery and season with salt and pepper. Sauté until the onion is translucent and celery is tender.  Add the garlic and sauté for another 30 seconds. 

Add the Potatoes

Stir in the potatoes and cook for about 5 minutes, until they start to become tender. 

Stir In the Tomatoes, Broth, and Beans

Pour in the vegetable broth and the tomatoes with the juice from the can. Add the beans. Season with salt and pepper. Bring to a boil. Reduce to a simmer, cover, and cook for about 25 minutes. 

Add the Smaller Vegetables

Stir in the peas and corn. Bring back to a simmer and cook for another 5 minutes. 

Finish with Parsley and Lemon

 Once the vegetables are done, add some chopped parsley and a few squeezes of fresh lemon juice.