Heat the oil in a large pot over medium-high for 1-2 minutes and then add the celery, onion, and carrots. Allow the veggies to cook for about 7 minutes, or until the onions begin to brown.
Once the veggies are soft and tender, add the corn, peas, broth, and diced tomatoes. Stir to combine.
Bring the soup to a boil and then reduce the heat to low. Allow the soup to simmer over low heat with a lid on for 15 minutes.
Serve and enjoy!
Notes
While you’ll want to drain the corn and peas, it is not necessary to drain the tomatoes. The liquid in the corn and peas is bitter, but the tomato juice in the canned tomatoes adds some extra flavor to your soup.
You can store your leftover soup in the fridge for up to 5 days. Reheat a single bowl of soup in the microwave for 30 seconds. Stir the soup and then microwave for an additional 30 seconds.
You can freeze your soup for 3 months by allowing it to cool before transferring it to a large Ziploc bag and laying it flat in the freezer. Reheat your frozen soup in a large pot over medium high heat until it is completely thawed and hot.
Other veggies you can add include bell peppers, green beans, sweet potatoes, cauliflower, broccoli, etc.
Adjust the salt to taste, the amount will vary a lot depending on what broth you use.