Heat the oil in a large soup pot, and add the garlic. Cook for 2 to 3 minutes, until fragrant.

Add the shallots, and continue to sauté for another 2 minutes.

Sprinkle in the oregano, thyme, paprika, and lemon zest, and cook while you stir constantly for another minute as the flavors begin to blend.

Pour in the chicken stock and half the lemon juice, and stir to blend in the seasonings. Season with salt and pepper to taste

As the stock heats to a simmer, take a small, sharp knife and cut the kernels from the cob of corn. Rinse and remove any of the corn silk that may be sticking to it.

Add the corn to the pot and let it simmer for about 15 minutes.

Next, add the beans, and continue to cook for another 10 minutes or so until the corn and beans are tender.

Add the chopped tomato last, stirring it into the soup. Let it simmer for another 5 to 10 minutes.

Whatever you don’t eat right away will freeze well in a tightly sealed contained for up to 3 months.