Reset Vegetable Soup

to 4 tablespoons olive oil

large sweet Vidalia onion, diced small

large carrots, peeled and diced into small half moons

large stalks celery, diced into small half moons

garlic cloves, peeled and finely minced or pressed

low-sodium vegetable broth, plus water if necessary

large zucchini, diced small

large yellow squash, diced small

sliced mushrooms (baby portobello, white, or your favorite)

garbanzo beans, drained and rinsed (I use no-salt added; cannellini or great northern beans may be substituted)

bay leaves

dried oregano

dried thyme

to 3 teaspoons Kosher salt, or to taste

freshly ground black pepper, or to taste

fresh Italian flat-leaf or regular parsley, finely minced

lemon juice, optional (brightens up the flavor)

apple cider vinegar, optional (brightens up the flavor)

sugar, optional and to taste (balances acidity and rounds out the flavor)