Makes: 100 servings

Equipment: 20-qt soup pot

Prep Time: 1 hour, 30 min

Cooking time: 1 hr or more

Heat oil in the bottom of a soup pot. Sauté garlic for 30 seconds, then add onions and spices. Sauté until onions start to brown on their edges. Add water, salt, pepper and bay leaves. Bring to a boil, and add chopped vegetables and other ingredients. Bring to a second boil, then reduce heat to low and cover. Simmer for 45 minutes or until vegetables are cooked to desired softness. Serve hot. This soup can simmer for as long as you like, if you continue adding water.

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1/2 cups safflower oil

2 heads garlic, diced

12 onions, chopped

2 TBSP thyme

2 TBSP basil

2 TBSP oregano

2 TBSP tarragon

3 gals water

1/4 cup seat salt

2 tsp black pepper

5 bay leaves

3-5 lbs. potatoes

18 tomatoes

2 lbs. zucchini

2 heads celery

2 lbs. carrots

Optional

4 cups cooked macaroni

4 cups cooked chick peas

4 cups peas

Almost any other vegetable

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