Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until the onion is translucent and fragrant.

Next, toss in the peeled and diced carrots, diced celery, and red bell pepper. Continue to sauté these colorful vegetables for another 5 minutes until they begin to soften and develop slight golden edges.

Pour in 6 cups of vegetable broth, then add 1 cup of rinsed dried lentils. Bring the mixture to a rolling boil, then promptly reduce the heat to low and cover the pot.

Stir in the drained chickpeas and black beans, along with 1 teaspoon each of dried thyme and dried basil, plus salt and pepper to taste.

Now it’s time to add the chopped kale, trimmed green beans, and frozen peas.

Remove the pot from heat and stir in 2 tablespoons of lemon juice and ¼ cup of chopped fresh parsley.

Before serving, taste your soup and adjust the seasonings as needed.

Ladle the hot soup into bowls and garnish with additional parsley for a vibrant, fresh finish.