Heat oil in a large soup or stock pot. Add the chopped onion, optional minced garlic,
chopped celery, and sliced carrots. Sauté, stirring soft but do not let them brown.
Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let
them brown.
Add salt, garlic powder, thyme, and oregano stirring to coat the vegetables well.
Add bay leaf, vegetable broth or water mixed with bouillon cubes, and undrained tomatoes.
Bring to a boil, stir, reduce heat, and simmer until the vegetables are tender, about 8 to 12
minutes.
Adjust seasonings to taste.
Remove the bay leaf and serve your homemade vegetable soup with a sprinkle o
Parmesan cheese or Parmesan cheese substitute and some crusty bread or crackers.
Note: To add even more substance to this hearty soup, you can add 1 to 2 cups of quinoa
that has been previously cooked in water or vegetable broth. Just reheat it in the hot soup.
