Soupa Ranchero

After we had our second son our friend Jessica brought this soup to us.  Nine years later and I am still making a vegan version** of this yummy soup regularly!  This "Mexican rancher's soup" is chock full of veggies, protein and flavor!

1 med. onion, diced
2 cloves worth of minced garlic
2 tbsp. olive oil
8 cups vegetable broth
6 small red potatoes, skin on, diced
1/4 cup quinoa
1 small zucchini, diced
1 small summer squash, diced
1 cup corn (optional)
1 can diced tomatoes (or fresh)
2 cans garbanzo beans, rinsed and drained (aka chick peas)
1 teas. cumin
2 teas. oregano
1/2 teas. salt (or more if needed)
1 cup chopped fresh cilantro
Lime wedges for garnish

Saute onion and garlic in olive oil over medium heat until onion is clear. Add vegetable broth, potatoes and quinoa. Bring to boil and cook until potatoes are soft. Turn down to simmer and add remaining ingredients. Simmer for 20 minutes or until everything is heated through. Serve limes and your favorite tortilla chips. Enjoy!

**This version is vegan but you can make it with chicken and chicken broth if you prefer. Serve it with cheese and sour cream!!