Chop an onion, celery, red pepper, green pepper, carrots, zucchini and mince a couple cloves of garlic. As always, I love using a garlic press to save time! I like cutting my veggies pretty small, so they get nice and tender, but feel free to chop them larger if you prefer crunchy veggies. Do people like crunchy veggies in their soup? You can place the onion, celery, peppers, carrots, and garlic into one bowl after they're chopped, but keep the zucchini separate, because you add that to the soup later!

Now that the veggies are chopped, measure out your oil, butter, spices, chicken broth, tomato paste, crushed tomatoes, beans and corn.

NOW you can begin cooking. I really think you'll see a difference in your cooking experience, you'll be so much more organized!

Then add in some chicken broth, crushed tomatoes, and tomato paste. Bring this to a boil, reduce the heat, cover, lower your heat and simmer for 30 minutes. At about 15 minutes, season with just a touch of salt. Don't forget to put the lid back on!

After the 30 minutes is up, add in the beans, corn and zucchini, recover, and simmer for 15 more minutes. Now, re-taste and re-season if necessary!

Serve with sour cream, shredded cheese, corn bread, or tortilla chips!

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