Step 1: Prepare all vegetables by washing, peeling (if necessary), and chopping them according to the ingredient list. Ensure potatoes and carrots are uniformly diced for even cooking.
Step 2: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
Step 3: Stir in the minced garlic, dried oregano, and dried basil. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. This step enhances the aromatic base of the soup.
Step 4: Add the undrained diced tomatoes, tomato paste, diced Yukon Gold potatoes, and diced sweet potatoes to the pot. Stir well to combine all ingredients, ensuring the tomato paste is evenly distributed.
Step 5: Pour in the vegetable broth. Add the fresh thyme sprigs, fresh rosemary sprig, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
Step 6: During the last 5-7 minutes of cooking, stir in the green beans, corn kernels, and frozen peas. Continue to simmer uncovered until these vegetables are tender-crisp and bright green, ensuring they don’t overcook.
Step 7: Carefully remove and discard the fresh herb sprigs and the bay leaf from the soup. Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
Step 8: Ladle the hot Hearty Winter Vegetable Soup into individual bowls. Garnish each serving with a sprinkle of fresh chopped parsley before serving immediately. Enjoy with your favorite crusty bread.