Two-Bean Vegetable Soup

Heat the oil over medium-high heat in a lidded 5-quart pot; add the mushrooms and cook until browned, about 5 minutes, stirring occasionally. Stir in the onion, carrot, and celery; cover the pot and cook until the onion is softened, about 10 minutes, stirring occasionally. Add the garlic, rosemary, thyme, and bay leaves and cook 2 minutes, stirring constantly.

Stir in the tomatoes, water, tomato paste, Worcestershire sauce, bouillon cubes, salt, and pepper; turn heat up to high and bring to a boil. Once boiling, turn heat down slightly, cover the pot, and cook until the veggies are tender, about 7 minutes. Add the beans and cook 2 minutes more.

*To make this soup vegan, use tamari or soy sauce instead of Worcestershire; if you do so, you may want to reduce the salt a bit.