The Best Vegetable Soup

Dinner tonight was on point! Perfect for a cold evening!

Ingredients:

2 tbsp extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, diced
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 tsp Italian seasoning
4 cups vegetable broth + 1 cup water
2–15oz cans diced tomatoes
1 cup frozen peas
1 cup frozen lima beans
1 tsp oregano
1 tbsp lemon juice
1 tsp himalayan pink salt, more to taste
Freshly ground black pepper

Instructions:
Heat extra virgin olive oil in a large soup pot over medium-low heat. Once hot, add onion, garlic and a teaspoon of pink salt and cook about 5 minutes. Add carrots, celery, potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for one more minute.
Add broth, water, tomatoes, peas, lima beans, oregano, and black pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes.
Remove from heat and stir in lemon juice. Season to taste with pink salt and black pepper.