Lita's Minestrone

1/2 can (10 3/4 oz) of garden vegetable broth
1 cup of water
1-2 spoonfuls of cornstarch
2 pinches of dried basil
3 pinches of oregano
4 shakes of black pepper
2 tsp of paprika
2 stalks of celery, chopped
1 medium-sized potato, peeled and chopped
1 carrot, chopped
1 cup of dark red kidney beans
1/2 cup of black beans
4 cherub tomatoes, quartered

In a medium-size saucepan, combine broth, spices, and water. Turn onto medium heat and add in potatoes, celery, and carrots. Cook for about 15 minutes then add tomatoes and beans.
Meanwhile, place 1 spoonful of cornstarch in a mug. Take out some of the broth from the pot and pour it into the mug.  Stir until it isn't lumpy then pour it into the soup. Repeat for the second spoonful.* Cook for another 10 minutes or until potatoes can be pierced easily with a fork. Enjoy!

*Tip* It's easier to separate the cornstarch with the broth mix in a mug so that it doesn't get lumpy. If you add the cornstarch directly into the pot with all the soup it get lumpy and isn't very appealing. This way it is gradually added in and the lump are already worked out!