Clean, dry and chop all vegetables. In large stockpot over medium heat, heat 1 tablespoon of olive oil. Add diced carrots and celery and sauté 3-5 minutes. Add onion powder, tarragon, and salt and cook another 1-2 minutes. Add remaining ingredients to stock pot and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 30-45 minutes. Serve warm with cornbread, salad and/or protein source.
*note: chop all vegetables similar in size so that they cook evenly