Chop carrots, celery and onion into small bite-size pieces.
In a stock pot, heat olive oil over medium-high heat. Add the carrots, celery and onion; cook and stir until tender.
Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally.