In a large pot, heat the oil over medium heat. Add the garlic, onion, carrots, zucchinis, and jalapeños (optional), then cook for about 5-7 minutes, stirring occasionally, until starting to soften.
Add the paprika, sugar, salt, and pepper. Stir and cook for a few more minutes.
Pour in the broth, tomato sauce, and diced tomatoes. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
Open and strain all the bean cans.
Add the beans, stir, then cover and simmer for 30 more minutes.
Taste and adjust seasonings *optional* stir in a can of corn.
Serve warm with a side of rice or corn tortillas.