Vegetable Soup


1 cup chopped onions

2 cups chopped carrots

1 cup chopped celery

3 cups diced potatoes

1 cup corn ( fresh or frozen)

1 cup peas (fresh or frozen)

1 cup green beans (fresh or frozen)

6-8 cups vegetable broth

2 tablespoons olive oil

3 tablespoons EPIS

Salt to taste



In a large pot, heat olive oil over medium heat. Add onions, celery, carrots, potatoes and EPIS.

Sauté for 5-7 minutes.

Stir in the vegetable broth.

Bring to a boil, then lower heat to simmer for about 20 minutes.

Add Corn, peas and greens beans. Cook for another 10 minutes or until vegetables are tender.

Serve warm!

*You can also add tomatoes, spinach. kale, etc.*