Hearty Jan Broth with Seasonal Vegetables

1.Heat the olive oil in a large pot over medium heat.

2.Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the sliced carrots, celery, and bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables start to soften.

5.Add the diced zucchini and green beans, stirring to combine with the other vegetables.

6.Pour in the vegetable broth and bring the mixture to a boil.

7.Once boiling, add the dried thyme, dried oregano, bay leaf, salt, and pepper. Stir well.

8.Reduce the heat to low and let the broth simmer for about 20-25 minutes, or until all the vegetables are tender.

9.If using, stir in the cooked quinoa or rice and heat through for another 5 minutes.

10.Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

11.Ladle the broth into bowls and garnish with fresh chopped parsley before serving.