Hearty Vegetable Soup
Serves 4

• 2 medium potatoes, diced
• 2 to 3 carrots, thinly sliced
• 1 medium stalk broccoli, chopped
• 1 very large onion, chopped small
• 2 cups chopped mushrooms or eggplant
• 2 tablespoons vegetable oil
• 6 cups water or vegetable stock
• 4 to 6 large tomatoes, or 1 large can, chopped
• 3 to 4 celery stalks, chopped
• 1 bell pepper, chopped
• 1 to 2 tablespoons soy sauce
• 2 teaspoons dried parsley, or 1/4 cup fresh, chopped
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• cayenne pepper, to taste
• 1 to 2 teaspoons sugar (optional)

Steam the potatoes, carrots, and broccoli for about 7 minutes.

In a large pot, sauté the onions and mushrooms or eggplant in oil until slightly transparent. (Use an extra tablespoon of oil if eggplant is used.) Add the water (tap or bottled water should not matter unless the recipe calls for one kind) or vegetable stock, remaining vegetables, and soy sauce. Cook 30 minutes longer on medium-low heat, until the vegetables are tender but not soggy and the flavors have developed. Add the parsley, basil, oregano, cayenne pepper, and sugar, if desired.