Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can white beans, drained and rinsed
- 1 (15 ounce) can red beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 cups frozen corn
- Salt and pepper to taste
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots, celery, oregano, basil, and bay leaf and cook for another 5 minutes.
- Add the vegetable broth, tomatoes, white beans, red beans, and garbanzo beans. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Stir in the corn and season with salt and pepper to taste. Simmer for 5 more minutes.
- Serve hot and enjoy!
Interesting Facts
- This soup is packed with protein, fiber, and vitamins and minerals from the vegetables and beans.
- You can add other vegetables to this soup, such as zucchini, green beans, or spinach.
- This soup can be served with a side of crusty bread, tortilla chips, or crackers.
