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Chop the onions, carrots, celery, and potatoes into ¾ to 1-inch pieces. Mince the garlic, and chop the fresh parsley.
Set a large 6-8 quart soup pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the chopped onion, garlic, carrots, and celery. Stir and sauté for 2 to 3 minutes to soften the onions and garlic.
Then add the chopped potatoes, canned tomatoes and juices, vegetable base, water, bay leaf, rosemary, smoked paprika, and crushed red pepper. Stir and cover. Then bring to a boil. Simmer the soup, covered, for 20 minutes. Stir occasionally.
Then remove the lid, and stir in the frozen okra, sweet corn, and chopped parsley. Simmer uncovered for another 5 to 10 minutes. Taste, then add salt and pepper as needed. Remove the bay leaves and rosemary stem. Serve warm.