Defrost the frozen peas and vegetable mix in a large bowl and cover with cool water until the broth is boiling.
Sauté the onion and celery in a large soup pot with the oil or a few tablespoons of vegetable broth on medium heat. Approximately three minutes. Add the garlic and sauté for one minute. Add the broth, water, Italian seasoning, and salt and pepper to the pot and increase the heat to high and bring to a boil.
When the broth is boiling drain the water from the peas and mixed vegetables and add to the pot. Bring back to a boil and reduce the heat to medium and cook for approximately fifteen minutes or until the carrots are easily pierced with a fork.