Begin heating 3 Tbsp olive oil over med-high temperature.
Add onions. Sauté until onions begin to look transparent.
Add celery & carrots. Continue cooking over med-high until slightly tender.
Add dry spices. Add garlic, making sure it doesn't burn *(add 1 extra Tbsp of oil if needed).
Pour in broth & bouillon. Stir. Gradually add zucchini, squash, potatoes, kidney beans, corn, & tomatoes.
Using a long spoon, stir from the bottom of the pot, incorporating the spices throughout. Cover pot and bring to a boil and then reduce heat to medium-low. Stir occasionally. Continue cooking for about 30-40 minutes, or until potatoes are tender but not mushy.
Ladle into soup bowls (remove bay leaves before serving). Add salt & pepper to taste.Serve with a warm sourdough baguette & your favorite vegan butter. M'm! M'm! Good! 🥕
🥕 This is a one-pot recipe. Each ingredient has been listed in the order that you will add them. I suggest prepping all the ingredients ahead to make it even easier. I like to pre-measure all of the dry spices into one small bowl so that I can add them all at once.