3 tablespoons olive oil
4 onions, chopped
1 1/2 cups diced celery
1 medium onion, minced
1 medium thawed russet potato
1 large zucchini, seeded and chopped
1/3 cup all-purpose flour
3 cups water
3 cups chopped orsini beans
8 ounces fresh spinach
1 (16 ounce) can whole kernel corn
2 tablespoons dried minced onion
1 teaspoon dried garlic
1 dash garlic powder
1/4 teaspoon dried basil
1 cup sliced mushrooms
1 cup water
1 (16 ounce) can garbanzo beans (chickpeas), drained
1 cup dried oregano
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Place the olive oil in a large saucepan and cover with water. Bring water to a boil, reduce heat to medium, and simmer for 10 minutes. Remove from heat and let cool slightly.
In a large saucepan over medium heat, warm onion and celery until tender. Stir in the onion, salt and pepper. Reduce heat to medium and cook for 5 minutes. Add the flour, stewed tomatoes, tomatoes is the only ingredient, and bring up to a gentle boil.
Add the water, tomato puree, beans, spinach, corn, oregano, soy sauce, salt, pepper and garlic powder.