Hearty Vegan Vegetable Soup

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 stalks celery, diced
1 cup of baby carrots, diced
6 cloves garlic put through a garlic press
1/4 cup canola oil
2 32 oz boxes of low sodium Vegetable broth/stock which is gluten free.
1-2 large sweet potatoes, peeled and cubed
3-4 white potatoes, peeled and cubed
1 20 oz. pkg. butternut squash, cubed
1 16 oz bag of baby carrots, cut in half
1 16 oz bag of cut frozen okra
1 10 oz. box frozen cut green beans
1 10 oz. box frozen yellow corn
1 10 oz. box of baby lima beans
2 28 oz cans of low sodium diced tomatoes
4 cups water
1 tsp. oregano
1 tsp. basil
1 Tbsp. Worchestershire sauce
10 drops Tabasco or Chrystal hot sauce
salt and pepper to taste

This soup freezes well.

In a very large (18 qt.) soup pot, heat the oil on medium heat. Add the onion, pepper, celery, carrots and saute until soft. Then add garlic and continue to cook for another 5 minutes.

Add both boxes of vegetable stock to the pot. Add all remaining vegetables, tomatoes, seasonings, and water. Bring to a gentle boil, then immediately turn the heat down and simmer, stirring occasionally, for 1 hour.

Serving Size: Makes 8 quarts; 2 cups per serving

Number of Servings: 16

Recipe submitted by SparkPeople user LIVEDAILY.