Vegetarian Vegetable Soup
1 large onion, chopped
6 ribs celery, chopped
2 tbsp. vegetable oil
1 small head broccoli, cut into florets
1 small head cauliflower, cut in florets
3 large potatoes, peeled and cubed
3 large carrots, chopped
1 medium zucchini, diced
1 medium yellow squasyh, diced
1 turnip diced
1/2 head cabbage, shredded
1 parsnip, diced
1 small sweet potato, diced
1 20 oz. can diced tomatoes and juice
1/2 C frozen lima beans
1/2 C frozen green beans
1/2 C frozen corn
1/2 C frozen peas
2 quarts water
1/2 tsp. garlic flakes
1 tsp. dried basil
1/4 tsp. dried thyme
1 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. parsley flakes
1 tbsp. honey
3 tbsp. soy sauce or tamari
In a large kettle, saute the onin and celery in oil 
until the onions are translucent. Add
vegetables and water. Add seasonings and bring to a 
boil. Reduce to a simmer and let
simmer for 2 hours or until vegetables are tender.
Makes 8-10 servings