In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add diced onions, minced garlic, and chopped celery (or carrots), sautéing for 5-7 minutes until softened and fragrant.

Next, stir in your seasonal vegetables of choice along with your selected herbs and spices, such as thyme or cumin. Cook everything together for an additional 2-3 minutes.

Pour in 4-6 cups of vegetable broth and bring the mixture to a gentle simmer. Then reduce to low.

Add in your choice of cooked beans, lentils, or grains and stir well to combine.

Cover the pot and let your soup simmer on low for 20-45 minutes, stirring occasionally.

If you prefer a creamy texture, blend your soup until smooth.

Taste your soup and adjust seasoning with salt, pepper, or lemon juice before serving.