Heat oil in a large, heavy bottom pot over medium heat
Add onion, celery, carrots, and 1 teaspoon salt to the pot and cook until softened, about 5 minutes
Mix in the garlic and cook for an additional 30 seconds
To the pot add broth, tomato sauce, lentils, garbanzo beans, and the bay leaf
Bring soup to a boil, then cover the pot and reduce the heat to low
Let the soup simmer for 40 minutes
Mix in the brown rice, rosemary, thyme, cumin, cayenne, cinnamon, and black pepper
Bring back to a simmer, then cover and cook on low for an additional 30 minutes
Taste soup and adjust seasonings and salt to taste
Stir in frozen corn and cook for 5 more minutes
Enjoy now or freeze for later