Heat the oil in a dutch oven over medium heat. Add the onions and cook until translucent. Add the chopped garlic and cook for another minute.
Next add the vegetable broth, water, chopped carrots, chopped potatoes, diced tomatoes, and quinoa. Give it a stir and add the 2 bay leaves. Bring to a simmer and then reduce heat to maintain a low simmer for about 20 minutes, until the carrots are tender.
Once the carrots are tender, add the corn, juice and all, kidney beans, basil, oregano, and pepper. Salt to taste.
When the soup is just about done, combine 1 tablespoon corn starch with 4 tablespoons of water. Stir to combine and pour into the soup. Bring it back to a simmer for a minute or two to allow the soup to thicken.
Remove from heat and allow to cool slightly before serving with the bread of your choice.