Chickpea Vegetable Soup

INGREDIENTS

• 3 to 4 tablespoons olive oil
• 1 large sweet Vidalia onion, diced small
• 2 large carrots, peeled and diced into small half moons
• 2 large stalks celery, diced into small half moons
• 4 garlic cloves, peeled and finely minced or pressed
• 64 ounces (8 cups) low-sodium vegetable broth, plus water if necessary
• 1 large zucchini, diced small
• 1 large yellow squash, diced small
• 2 cups sliced mushrooms (baby portobello, white, or your favorite)
• one 15-ounce can garbanzo beans, drained and rinsed (I use no-salt added; cannellini or great northern beans may be substituted)
• 3 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 to 3 teaspoons Kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1/3 cup fresh Italian flat-leaf or regular parsley, finely minced
• 1 tablespoon lemon juice, optional (brightens up the flavor)
• 1 tablespoon apple cider vinegar, optional (brightens up the flavor)
• pinch sugar, optional and to taste (balances acidity and rounds out the flavor)

INSTRUCTIONS

1. To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
2. Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
3. Add the broth, zucchini, yellow squash , mushrooms, garbanzo beans, bay leaves, oregano, thyme, 1 teaspoon salt, pepper, and bring to a boil.
4. Allow mixture to boil gently for about 5 minutes or until vegetables are tender. Remove bay leaves.
5. Turn the heat to low and add the parsley, optional lemon juice and/or apple cider vinegar, optional sugar, stir to combine, and taste soup.Add additional salt, pepper, or spices, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the beans are, and personal preference.
6. Serve immediately.