Vegetable Soup

4 Tablespoons olive oil

3 cloves garlic, minced

2 yellow onions, diced

10 cups vegetable stock

1 can tomato sauce

1 (6 ounce) can tomato paste

1/2 teaspoon dried oregano

2 (14.5 ounce) cans petite diced tomatoes

1-1/2 pounds sliced carrots

10 medium yellow potatoes, cubed

3/4 head of cabbage, chopped

4 ribs of celery

2 (15ounce) cans of corn, drained

2 (15 ounce) cans of green beans, drained

salt and pepper to taste

Heat oil, saute garlic and onions. Add vegetable stock, tomato sauce, tomato paste, oregano, petite tomatoes, carrots, potatoes, cabbage, celery, corn, green beans, and salt and pepper to taste. Cook until veggies are tender on high heat about 3 hours or low heat about 6 – 7 hours.