In a large pot, heat 2 tablespoons olive oil over medium-high heat. .Add carrots, celery and onions. Stir and saute until just starting to soften, about 3 - 5 minutes. Add remaining olive oil, mushrooms and garlic. Continue cooking until mushrooms are tender, another 3- 5 minutes.
Add tomatoes, broth, water, potatoes, corn, peas, worcestershire sauce and spices. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 45 50 minutes, stirring occasionally, until vegetables are tender.
Ladle into bowls and add additional salt and pepper to taste.
Store leftovers in airtight container in the refrigerator for up to 3 days. OR label and freeze in airtight containers for up to 3 months.