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In a large pot, heat 2 tablespoons olive oil over medium-high heat. .Add carrots, celery and onions. Stir and saute until just starting to soften, about 3 – 5 minutes. Add remaining olive oil, mushrooms and garlic. Continue cooking until mushrooms are tender, another 3- 5 minutes.
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Add tomatoes, broth, water, potatoes, corn, peas, worcestershire sauce and spices. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 45 50 minutes, stirring occasionally, until vegetables are tender.
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Ladle into bowls and add additional salt and pepper to taste.
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Store leftovers in airtight container in the refrigerator for up to 3 days. OR label and freeze in airtight containers for up to 3 months.