Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned red kidney beans, drained and rinsed
• 1 cup canned white beans, drained and rinsed
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt, to taste
• Pepper, to taste

Instructions

1. Peel and cube the potatoes, dice the carrots, chop the onion, and mince the garlic.
2. Heat olive oil in a large pot over medium heat.
3. Add chopped onion and minced garlic, sauté until onion becomes translucent.
4. Add diced carrots and sauté for another 5 minutes.
5. Stir in the diced tomatoes and cook for another 3 minutes.
6. Add cubed potatoes, chickpeas, red kidney beans, and white beans to the pot.
7. Pour in vegetable broth and bring the mixture to a boil.
8. Reduce heat to low, cover, and let it simmer for 20-25 minutes until potatoes and carrots are tender.
9. Season with salt and pepper to taste.
10. Serve hot in bowls. Enjoy!