Ingredients: 

• 3 potatoes, diced
• 2 large onions, diced
• 3 or 4 stalks celery, diced
• 3 carrots, diced
• 1 green pepper, diced
• 1 can of sweet corn with juice
• 2 bay leaves
• Lots of dried basil
• 2 cubes low or no salt vegan bouillon
• Large can of tomatoes (28 oz)
• 3 Tbs. Tamari sauce
• 3 Tbs. ketchup
• Salt & pepper to taste

In a large soup pot, sauté onions, green pepper, celery & bouillon in olive oil until they start to get tender.  Add potatoes, carrots, corn, and tomatoes and mix well.  Stir in 2-3 cups of water.  Then add the basil, tamari, ketchup, bay leaves and salt & pepper.  Cover and simmer until veggies are tender.  Soup is always better the second day after it sets overnight with the flavors mingling.  Enjoy!

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