Ingredients:
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) green beans, drained
• 1 can (15 oz) corn kernels, drained
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Add diced tomatoes (with their juices) to the pot, along with drained chickpeas, kidney beans, green beans, and corn kernels.
Stir in vegetable or chicken broth, dried thyme, dried rosemary, paprika, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
iShot Agency