Chop up the onion, celery, potato, tomatoes, and carrots into 1/3″ cubes. Put into a large soup pot.
Mix in 1 tbsp of vegetable bouillon and 6 cups of water.
Add the bay leaf, oregano, basil, thyme, rosemary, sage, black pepper, and salt.
Place over high heat and bring to a slow boil. Stirring occationally.
When the potatoes and carrots are just beginning to get tender (about 10-15 minutes), add the chopped green beans, corn, and peas to the pot. Continue to boil until the green beans, potatoes, and carrots are soft.
Mix in 2 tsp of lemon juice to brighten the flavors.