Ingredients:

• 1 large onion, chopped
• garlic powder
• red pepper flakes
• 4 celery stocks
• salt & pepper to taste
• 1 cup mushrooms, chopped
• 1 cup of fresh asparagus, chopped
• 1 cup of fresh or frozen corn
• 2 cups of broccoli, chopped
• 2 cups of cauliflower-chopped
• 2 [14.0z] cans of nosalt stewed tomatoes
• 2 [14.oz] cans of nosalt tomato sauce
• 1 [14.oz] can of low or nosalt V-8 joice
• 3 to 4 cans of water and
• 2 rounded tablespoon low salt beef flavored [veggie] broth

Directions:

Put onion, celery, mushrooms & asparagus in large soup pot. Add a little water or some broth and cook till tender.

Add all the other ingredients including spices. Bring to a boil. Then simmer for about an 1 hr to 45 minutes. Adjust seasoning to taste.

Enjoy with vegan crackers or garlic vegan bread. Serve a bowel of fresh fruit, and you have a very healthy and hearty meal. This soup makes a large batch which freezes well. Also good cooked in a slow cooker

Serves: app. 8 large servings

Preparation time: 1 hr