1 tbsp. olive oil

2 onions

6 cups water or vegetable broth

¼ cup soy sauce

1 ½ tsp. garlic powder

2 potatoes

2 zucchini or 4 small summer squash

Handful mushrooms

2 carrots

1 tbsp. vogue vege base (if using water)

¼ cup white wine

½ lb. green beans

½ bunch Chinese broccoli

1 bunch spinach

In a large soup pot, melt oil. Slice mushrooms and chop onions and carrots. Sauté vegetables in oil for 5 minutes. Add water (or broth), soy sauce, vegetable base (do not use with broth), wine, garlic powder. Salt and pepper to taste. Cook for about 20 minutes. Clean, trim and cut green beans. Add beans to soup and cook 15 minutes. Chop potatoes, leaving skin intact, and cut the stems off the broccoli. Add potatoes and Chinese broccoli to the soup, cook 10 minutes. Then add chopped zucchini and the leaves of the spinach. Cook 5 minutes more, adjust seasonings, and serve!