2 Tablespoons olive oil
1 medium onion, chopped
6 small red skinned potatoes, scrubbed and quartered
1 medium leek, use white part and tender part of green, sliced in circles
1 medium zucchini, sliced into approximately 1/2″ thick rounds, then halved
1 green pepper, chopped
1 cubanelle pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 stalks celery, chopped
1 15 ounce can pink beans, drained
2 15 ounce cans low-sodium veggie broth (or use “Better Than Bouillion” with pure water)
1 1/2 teaspoons dried savory
Salt and Pepper to taste
Put olive oil into soup pot and bring to heat. Add all the vegetables and stir to coat with olive oil. Let cook, while stirring, for about 5 minutes. Reduce the heat to medium if your veggies begin to stick to the pot. Add savory, salt and pepper. Stir to coat veggies. Add beans and then add veggie broth.
Bring to a boil, then reduce heat, cover and let simmer until veggies are tender. I probably let my soup simmer for about an hour, then I turned the heat off for another hour and let it set on the stove, then reheated it.
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