Loaded Vegan Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cooked chickpeas (optional)
• 1 cup cooked quinoa or rice (optional)
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until fragrant and translucent, about 3-4 minutes.
2. Add diced carrots, celery, bell pepper, zucchini, corn, and green beans to the pot. Cook for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.
3. Pour in the diced tomatoes and vegetable broth. Add dried thyme, dried oregano, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes, or until all the vegetables are tender.
5. If using chickpeas and quinoa or rice, add them to the soup during the last 5 minutes of cooking to heat through.
6. Taste the soup and adjust seasoning if needed. Add more salt and pepper if desired.
7. Serve the loaded vegan vegetable soup hot, garnished with fresh parsley or basil if desired.