Rainbow Blossom's Vegetable Soup

• 1 large onions chopped
• 4 each celery stalks chopped
• 2 tablespoons vegetable oil
• 1 small broccoli florets
• 1 small cauliflower florets
• 3 large potatoes cubed
• 2 large carrots finely chopped
• 1 medium zucchini diced
• 1 medium yellow summer squash diced
• 28 ounces tomatoes, canned and juice, diced
• 1/2 cup lima beans frozen
• 1/2 cup green beans frozen
• 1/2 cup corn frozen
• 1/2 cup green peas frozen
• 2 quarts water
• 1/4 cup seasoning spike
• 1/2 teaspoon garlic flakes
• 1 teaspoon basil
• 1/4 teaspoon thyme
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon oregano
• 1 teaspoon parsley flakes
• 1 tablespoon artifical sweetener
• 3 tablespoons soy sauce, tamari

1. In a large kettle, saute onion and celery in oil until onions are translucent.
2. Add broccoli, cauliflower, potatoes, carrots, zucchini, squash, tomatoes and juice, lima beans, green beans, corn, peas and water.
3. (If you prefer a thinner soup, more water can be added.)
4. Stir well.
5. Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce.
6. Simmer 1 hour or until vegetables are tender.
7. Makes 8 to 10 servings.

onions, celery stalks chopped, vegetable oil, broccoli florets, cauliflower, potatoes, carrots, zucchini, tomatoes, lima beans, green beans, corn frozen, green peas, water, seasoning spike, garlic, basil, thyme, cumin, chili powder, oregano, parsley flakes, artifical sweetener, soy sauce

Taken from recipeland.com/recipe/v/rainbow-blossoms-vegetable-soup-37958 (may not work)