In a soup pot, heat oil and add onion, celery and carrots. Saute till veggies start to become tender and onions are translucent.
Add potatoes and tomato paste and stir till coated well. Add stock or broth (depending on what you use) followed by tomatoes, corn, beans, and peas.
Allow soup to come to a low simmer and cook for about 15-20 minutes or until all veggies are tender. Season with salt and pepper. Ladle into bowls and serve with crusty bread.