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Ingredients
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 celery ribs, coarsely chopped
  • 2 carrots, sliced into thin rounds
  • 3 Yukon gold potatoes, cubed
  • 1 large red bell pepper, cored and coarsely chopped
  • Kosher salt
  • Black pepper
  • 1 cup frozen peas
  • 1 (15-ounce) can diced tomatoes with their juices
  • 32 ounces (4 cups) low-sodium vegetable broth
  • 1 cup chopped parsley leaves and tender stems (from about ¾ bunch)
  • 1 lemon, juiced
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