Directions:

1. In a large saucepan with a lid, cook the onions in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
2. Add the carrots and celery, and then cook for an additional 5-7 minutes until celery and carrots become softer (cook with the lid on), medium-high heat.
3. Add the bell pepper, zucchini, corn, beans and diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
4. Add the crushed tomatoes and tomato paste along with the mushrooms and spices.
5. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes.
6. Serve the soup topped with shredded cheddar cheese, scallions, diced red onion, and sour cream.