Potato, Mushroom, and Chickpea Soup

1Heat olive oil (2 tablespoons) in a large pot over medium heat.

2Add the onion (1), garlic (2 cloves), carrots (2), and celery. Sauté for 5 minutes, until the vegetables start to soften.

3Pour in the vegetable broth (4 cups) and water (4 cups). Add the dried thyme (1 teaspoon), dried rosemary (1 teaspoon), bay leaf (1), salt, and black pepper. Stir well to combine.

4Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.

5Add the diced potatoes (2 large), chickpeas, cremini mushrooms, (8 ounces) frozen peas (½ cup), and chopped parsley to the pot. Stir to combine.

6Cover the pot again and simmer for an additional 15 minutes, or until the potatoes (2 large) are tender.

7Remove the bay leaf (1) from the soup. Taste and adjust the seasoning if needed.

8Serve the potato, mushroom, and chickpea soup hot. Enjoy!