1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 1/2 tablespoons dried savory
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 1/2 tablespoons dried basil
1/2 cup chopped celery
1/2 teaspoon dried salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried black pepper
3 cups vegetable broth
1/2 cup water
2 teaspoons chopped fresh parsley
1/4 cup chopped fresh sage
1 1/2 tablespoons minced fresh thyme
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon whole fresh thyme
1/4 cup chopped fresh parsley
Heat oil and salt in a large saucepan over high heat. Add garlic powder and oregano; mix gently. Add basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano and basil; mix well. Mix in broth, water, parsley and sage. Reduce heat to medium low. Cover and simmer, stirring occasionally, for about 20 minutes. Remove pan from heat and stir in pepper and broth mixture.
Return pan to heat. Stirring occasionally, slowly pour in water, parsley, sage and thyme. Return pan to heat and cook for 30 minutes. Pour in soup and simmer for 30 minutes, stirring occasionally.
Return pan to heat and add water, parsley, sage, onion, green bell pepper, thyme, onion and bell pepper. Pour over soup and stir gently. Cover and allow to simmer for 25 to 30 minutes. This will make a gravy that is very moist.