Prep alarge pot with nonstick cooking spray.

Add the onion, celery, carrots, and garlic to the pot.

Cook until the chopped onion becomes translucent. (About 4-5 minutes.)

Watch carefully to avoid the vegetables burning.

Add a few drops of broth if they begin to burn.

Add in the cabbage, green beans, Stir to mix.

Add in the Italian seasoning, bay leaves, and salt and pepper. (to taste)

Cook for 5 minutes.

Stir in the chicken broth.

Add the canned tomatoes and tomato paste.

Bring to a simmer.

Cook on a simmer for 10 minutes. (The cabbage should be tender.)

Add the corn and peas.

Stir to mix the broth, seasonings, and vegetables.

Continue to cook for an additional 2-3 minutes or until the soup is hot.
Serve.