Add the Oil and Mirepoix (carrots, onions, celery) into your Pot on Medium heat and cook, stirring occasionally for 8-10 minutes. Until onions begin to soften and brown.
Add the Garlic, Jalapeno Peppers, and spices, stir occasionally for 2-4 minutes.
Add the Organic Vegetable Broth and 3 tablespoons of Worcestershire sauce. Scrape bits off the bottom while stirring, it adds to the flavors.
Stir in the cans of Organic Tomatoes Sauce and bring to a boil. Salt and pepper the Potatoes, Zucchini and tomato that you cut and set aside. Add the potatoes to the boiling pot. After 10 minutes add the zucchini.
Stir and bring down to a Simmer for 20 minutes - before the potatoes become entirely soft.
After 20 minutes, add the fresh tomato, spinach and push down into the broth. Add 1 to 2 Cups of Filtered Water (if the sauce is too thick). Check your flavors. Add 3 tbsp Worcestershire sauce and S&P to taste (be careful not to over-season as flavors will naturally intensify). If your soup needs more spice, add a few shakes of your favorite hot sauce or cayenne pepper. Simmer for another 15-20 minutes.
Soup is ready when potatoes are firm but soft, and flavors are to your liking.