Bell Pepper and Corn Soup

When I opened my box of vegetables this week, I was honestly confused. It's December. Why are there lettuce and bell peppers? I thought I was doing this to get seasonal vegetables?
I don't know.
Seasonality is a mystery to me. I just don't know.
Whatever.
Just... whatever. I'll eat it. It ain't no thang.

I wanted to use a soup recipe from the cookbook "Love Soup" but I didn't have all the ingredients, of course, so I pretty much just improvised.

Ingredients:
1/2 white onion, diced... sort of
1 garlic clove, minced
Two Bell Peppers, diced... sort of
1 Jalapeno, minced
~1/2 sweet corn (frozen, it's all I had)
1 tbsp olive oil
4 cups stock
1/4 c parsley, chopped (THIS WOULD BE BETTER WITH CILANTRO, BUT WHATEVER I DIDN'T HAVE ANY)
Juice from half a lemon

Sweat the onions in olive oil over medium heat until they're translucent. Add the garlic and cook for an additional minute. Add bell peppers, jalapeno and stock and bring to a light boil. Reduce heat until it simmers, and let it cook for about 10 minutes. Add in the corn and simmer for five more minutes. Add the lemon juice and parsley when done :)