Hearty Vegetable Medley Soup

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion and sauté for about 5 minutes until translucent.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the sliced carrots and diced celery to the pot, cooking for another 5 minutes until they begin to soften.

5.Incorporate the diced zucchini, red bell pepper, and green beans, stirring well to combine.

6.Pour in the vegetable broth and add the diced tomatoes with their juices.

7.Season the mixture with dried thyme, dried basil, bay leaf, salt, and pepper.

8.Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until all the vegetables are tender.

9.Stir in the corn kernels and chopped spinach, cooking for an additional 5 minutes until the spinach wilts.

10.Remove the bay leaf and stir in the lemon juice before serving.