Another neighbor's vegan soup.

Here is my made-up Italian vegetable soup recipe

Veggies:

2 cans cannellini (white kidney) beans, drained and rinsed
1 large carrot, diced small
1 cup onion, diced small
1 package 8 oz. fresh mushrooms, sliced thin
3-4 small-medium celery stalks, sliced thin
5-6 medium red potatoes, 1/4'd lengthwise, 1/2" sliced
1 15-16 oz. can fire-roasted tomatoes (Muir Glen)
 2 small-medium zucchini, 1/4'r lengthwise, 1/2" slice
1 lb. chopped spinach, frozen
1 cup peas frozen
2 teaspoons diced or pressed garlic
1 28 oz. can Dei Fratelli Italian tomato sauce (Meijer)
12 oz. tomato juice, regular or low-sodium

Seasonings:

2-3 tsps. Penzey's (or other brand) pizza seasoning (Meijer)*
basil, 1 tbsp. dried, or 3 tbsps. fresh
1/2 - 1 tsp. ground black pepper
2 tsps. dried oregano

Liquid:

2 tbsps. olive oil
1-2 cups water, depending on how thick you want it. All of the above will cook down to a pretty thick product.

CAUTION: All of this makes 3-4 quarts. Cut everything in half for less.

Saute, on medium heat, mushrooms, onion, garlic in olive oil in larger (5-6 quart stock-pot), 5-7 minutes. Add seasonings, reduce heat to simmer, 1-2 mins. Add ALL other ingredients, EXCEPT water, heat back up to medium, and bring to bubbling, then reduce heat to simmer, cover, for 1 hour. Stir occasionally. Check consistency, add water as desired, heat up to simmer, then off heat and serve with GOOD homemade or bakery bread.

* homemade pizza seasonings

Ingredients

• 1 1/2 tbsp oregano
• 1 tbsp dried basil
• 1 tsp dried rosemary
• 1 1/2 tbsp dried onion flakes
• 1/4 tsp dried thyme
• 1/2 tsp coarse sea salt
• 1/2 tsp chili flakes
• 1/4 tsp garlic powder