Healthy Italian Vegetable Soup

• SAUTE
• 1 tablespoon olive oil (15g) or 1 tablespoon any vegetable oil (15g)
• 4 garlic cloves, minced (about 2 tbsp)
• 1 cup onion, diced
• DICE
• 1/2 cup celery
• 1 cup tomatoes
• 1 cup carrot
• 1 cup cabbage
• 1 cup broccoli (optional)
• 1 cup French beans (optional)
• 1/4 cup mushroom (any kind) (optional)
• 1/4 cup okra (optional)
• LIQUID
• water
• SEASONING
• 1 tablespoon italian seasoning
• 2 bay leaves (optional)
• 1/3 cup ketchup (80g)
• 1 dash black pepper (or to taste)
• 2 teaspoons salt (or to taste, if you have more water)

1. In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
2. Add all the diced vegetables.
3. Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
4. Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).

olive oil, garlic, onion, celery, tomatoes, carrot, cabbage, broccoli, beans, mushroom, okra, liquid, water, italian seasoning, bay leaves, ketchup, black pepper, salt

Taken from www.food.com/recipe/healthy-italian-vegetable-soup-364952 (may not work)