Italian Vegetable Soup

1 T olive oil
1 medium red onion, chopped
1 medium red bell pepper, chopped
3 cans (14oz) chicken broth
1 pkg (16oz) frozen Italian vegetables or mixed vegetables
1 can (15oz) chickpeas, rinsed and drained
1 can (14oz) diced tomatoes
1 t oregano
1/2 t salt
1/2 t black pepper
1 cup diced cooked chicken or beef (optional)

Heat oil in dutch oven. Add onion and bell pepper. Cook ant stir over medium-high heat, 3 minutes or until onion is tender. Stir in broth, frozen vegetables, chickpeas, tomatoes, oregano, salt and pepper. Bring to boil over high heat. Stir in meat. Reduce heat to medium, simmer 15 minutes or until vegetables are tender.