A tried-and-true favorite, this one always gets rave reviews!
2 Tablespoons Olive Oil
1 Large Onion, Peeled & Finely
4 Garlic Cloves, Minced
2 Carrots, Trimmed & Finely Chopped
2 Stalks Celery, Finely Chopped
3 Cups Vegetable Broth or Water*
1 Bay Leaf
½ – 1 tsp Dried Thyme or 2 tsp Fresh Thyme Leaves, or to taste (I like a little extra here)
1 Teaspoon Dried Oregano
¼ Cup Chopped Fresh Parsley
6 Cups Cooked Chickpeas (or 3 (14 Ounce) Cans)
1 (14½-ounce) Can Diced Tomatoes
Salt & Cracked Black Pepper, to taste
*Broth enhances the flavor but is not necessary to make a fantastic soup
In a heavy stockpot, heat the olive oil and cook the onions, carrots, garlic, and celery until they start to soften.
Add the rest of the ingredients and bring to a boil.
Reduce the heat to low, and cook for 30 minutes.