Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.
You can use pre-cut or frozen veggies to make this soup even faster.
Feel free to add half & half or cream if you prefer, in combination with the milk
To make this soup non vegetarian, add some cooked chicken, ham or shrimp towards the end
To make this into a meal, you can also add cooked pasta to the soup
You can use corn flour to thicken the soup instead of all purpose flour. In this case, skip the step of adding the flour. Make a corn flour slurry and add it in the end to thicken the soup.