Rainbow Blossom's Vegetable Soup

1 lg Onion, chopped

4 ea Celery ribs, chopped

2 tb Vegetable oil

1 sm Head broccoli

-- cut into florets 1 sm Head cauliflower

-- cut into florets 3 lg Potatoes, cubed

2 lg Carrots, finely chopped

1 md Zucchini, diced

1 md Yellow squash, diced

28 oz Can tomatoes & juice, diced

1/2 c Frozen lima beans

1/2 c Frozen green beans

1/2 c Frozen corn

1/2 c Frozen peas

2 qt Water

1/4 c Spike seasoning*

1/2 ts Garlic flakes**

1 ts Basil

1/4 ts Thyme

1 ts Cumin

1 ts Chili powder

1/4 ts Oregano

1 ts Parsley flakes

1 tb Sweetener

3 tb Tamari sauce

*A blended seasoning mixture. **My note: Blech! Use the real stuff! In a large kettle, saute onion and celery in oil until onions are translucent. Add broccoli, cauliflower, potatoes, carrots, zucchini, squash, tomatoes and juice, lima beans, green beans, corn, peas and water. (If you prefer a thinner soup, more water can be added.) Stir well. Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender. Yield: 8 to 10 servings.