Peel and chop onion and carrots; chop celery and mince garlic.
Heat a large stock pot over medium; add oil and swirl to coat. Add onions to oil and cook for 1-2 minutes.
Add carrots to onions and continue to stir and cook for 1-2 minutes more.
Add celery and garlic to pot. Reduce heat to low and cover. Cook for 5 minutes.
Add broth and undrained tomatoes; stir to combine. Turn heat back to medium-high and bring to a boil.
Chop potatoes and add to pot. Bring back to a boil. Add parsley, bay leaves, thyme, salt, pepper, and green beans; reduce heat to simmer. Cover and cook 20-30 minutes or until potatoes have become tender.
Add drained corn and peas; cook for 5 minutes longer.
Serve warm with sliced apples on the side.