2 3/4 cups water
1 1/2 teaspoon vegetable bouillon granules
1-2 carrots, depending on the size
1/2 cup onion, rings cut in half
2 stalks celery, chopped
4 cloves garlic, minced
1/2 teaspoon pepper
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
3/4 cup chopped cabbage
1/2 cup tomato sauce, diluted with 1/2 cup water
1 zucchini, chopped
1 tomato, chopped
dash salt
handful of tiny pasta
handful of cooked kidney beans (optional)
In large saucepan, combine water, bouillon, carrot, onion, celery and herbs. Bring to a boil over medium heat, turn down to simmer. Simmer for 10-15 minutes. Add the remaining ingredients. Simmer for 10 more minutes, or until everything is cooked. Serve with crusty vegan bread (sourdough is awesome...) and a nice tossed green salad. Feel free to use more vegetables than called for. Even increase the herbs or pepper. In the recipe here, I didn't use as much pepper because I like my soup SPICY and I didn't want any of you to be surprised!! Enjoy!