Chunky Vegetable Soup

1 T. olive oil or 1/4 c. water
1 large yellow onion, diced
2 carrots, peeled and diced
1 rib celery, chopped
2 garlic cloves, minced
1 large Yukon gold potato, scrubbed or peeled, and diced
1-1/2 c. frozen lima beans
[Any other fresh or frozen vegetables you have on hand]
1 14-oz. can diced fire-roasted tomatoes, undrained
1-1/2 c. cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
2 T. wheat-free tamari
1 t. dried marjoram
1 t. dried basil
1/4 t. red pepper flakes
6 c. vegetable broth
1 T. minced fresh Italian parsley
Salt and freshly ground black pepper

Heat the oil or water in a large pot over medium heat. Add the onion, carrots, celery, and garlic, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the potato, limas, tomatoes with their juices, chickpeas, tamari, marjoram, basil, and red pepper flakes. Add the broth and bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes.

Stir in the parsley and season to taste with salt and pepper. Serve hot. Very good when ladled over rice or pasta.

Serves 4.

Adapted from One Dish Vegan, p. 17.