Veggie Stew

2 TBS Olive Oil

3 Carrots chopped

1 Onion chopped

3 -4 Sticks of Celery Chopped

1 48 oz. Can Vegetable Juice

1 Can of Green Beans

1 small Zucchini sliced

1 yellow squash sliced

1 head of Cabbage sliced

mushrooms (optional)

1 TBS Garlic Powder

1 TBS Basil

1 tsp. Thyme

1 tsp. Oregano

1 tsp Mustard seed

Dash of Rosemary

1 tsp Turmeric

1/2 tsp Ground Red Pepper

Salt & Pepper

In large kettle,  heat Olive oil, and saute chopped carrots, onions and celery for 5 - 10 minutes.  Remove from heat and add all the ingredients.  Stir gently and return to medium low heat for 2 hours.  Serve hot, reheats well and stays good in refrigeration for several days.  Also freezes well in quart bags.  Makes 12-16 servings.