Place a Dutch oven on the stove over medium heat and add a drizzle of oil. Allow the oil to heat up until it shimmers slightly.

Once the oil is hot, add the chopped celery, onion, and minced garlic to the pot. Stir occasionally and cook for about 4–5 minutes, or until the onion becomes soft and translucent. This step helps release the flavors of the aromatics, forming a tasty base for the soup.

Next, add the chopped carrots, beans, and diced potatoes to the pot. Stir everything together and cook for another 2–3 minutes to give the vegetables a head start in softening.

Sprinkle in your spices: salt, chili powder, cumin, curry powder and a pinch of black pepper. Stir well to coat the vegetables in the spices, which will deepen the flavor as the soup cooks.

Add both the fire-roasted and regular diced tomatoes to the pot, along with the vegetable broth and Worcestershire sauce. Stir everything together. Turn up the heat slightly to bring the soup to a rolling boil.

Once boiling, cover the Dutch oven with a lid, reduce the heat to low, and let the soup simmer for about 20 minutes. This will allow the vegetables to become tender and the flavors to meld.

After 20 minutes, remove the lid and stir in the corn and spinach. Let these cook for an additional 4–5 minutes, just until the spinach wilts and the corn is heated through.

Turn off the heat and give the soup a taste, adjusting the seasoning if needed. Ladle the soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley. Serve the soup warm and enjoy!