Put garlic and oil in your soup pot over medium heat. Cook until soft.
3
Clean and cut vegetables into large dice.
4
Add the vegetables (except sliced mushrooms and canned corn) and chicken broth to the soup pot. Add enough water to generously cover the vegetables. Bring the soup to a boil and reduce to a simmer. After about 10 minutes, add the mushrooms. Continue to simmer until the vegetables are tender. Add the corn and remove the soup from the heat.
