1
Chop carrots, celery, zucchini, onions, and mushrooms. Prepare green beans if using fresh.
2
Mince garlic.
3
Seed and mince jalepeno.
4
Heat oil in large, heavy-bottomed pot. Add onions, celery, and carrots. Cook until onions are transparent.
5
Add jalepeno, garlic, red pepper flakes, and mushrooms. Cook until mushrooms release their moisture. Constantly stir.
6
Add water, tomatoes, and broth. Lower heat until mixture simmers.
Allow to cook until carrots and celery are tender, not mushy!
7
Add zucchini, green beans, and chopped parsley for the last 10 minutes. Salt and pepper to taste.
8
You may increase or decrease the water depending on the thickness you want in your soup.