In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until onions are translucent.
Add diced carrots, celery, potatoes, green beans, and corn to the pot. Cook for about 5 minutes, stirring occasionally.
Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to simmer. Cover and cook until the vegetables are tender, about 15-20 minutes.
Add the frozen peas to the pot and cook for an additional 5-7 minutes until the peas are heated through.
Season the soup with dried thyme, dried oregano, salt, and pepper. Serve hot.
