Vegetable Soup

Ingredients (use vegan versions):

• 1-2 zucchini, quartered and cut into 1 inch segments
• 10 medium mushrooms (aged ones work well), halved or quartered
• 2 russet potatoes cut into 1 1/2-2 inch pieces
• 2 cups greenbeans, cut into 1-inch segments
• 1 tomato and 1/2 cup canned tomatoes or 1-1 1/2 cup canned tomatoes
• 1 onion, cut into chunks
• 1 carrot (or two), thinly sliced
• 2 stalks celery, cut into 1-inch pieces
• 1 bunch spinach, remove stems and wash
• 1-2 cups cauliflower, cut into florettes
• 6 cloves garlic (diced or whole)
• 3 bay leaves
• 2 teaspoon or so herbs: sage, marjoram, bazil, thyme, oregano
• 1 1/2 teaspoon garlic powder
• 1/4 cup tamari/soy sauce
• 5-7 cups water

Amounts of vegetables are aproximate, as are cooking times. The soup needs to cook around 1 hour or 1 hour 15 minutes, so gauge when to add vegetables by how little you want them to be cooked (or overcooked). This is a hearty but light soup, so chunk vegetables in large pieces.

In a large pot place onion, carrot, celery, spices, garlic, soy sauce, garlic powder, bay leaves and water. Bring to a boil and cook 15 minutes. Add tomato, mushrooms and green beans and cook for 15 more minutes. Add potatoes and more water if needed. In 15 more minutes add the cauliflower and zucchini. Adjust seasonings and add salt to taste (or more soy sauce). When everything is cooked, remove from heat. Add spinach, making sure to submurse it in order to wilt the leaves. Serve.

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