Potato-Garbanzo Soup

Chop half an onion. In a heavy-bottomed soup pot, cook it in olive oil. Add 3 crushed cloves of garlic and continue to cook until the onions are transparent and it all smells divine. Pour in 4 cups of water and bring to a boil. Add 6 red potatoes, well chopped, 2 veggie broth cubes and a big heaping kitchen-teaspoon of cumin. Boil on medium-high heat until the potatoes are soft. Add a can of garbanzos, drained and rinsed, a cup of frozen corn, and 2 tablespoons of tamari. Serve with a crusty loaf of bread to soak up all the yummy broth.

It turned out yum!