This soup is so wonderful and so colorful that you might need sunglasses when you prep the veggies! It's so nice to work with our Creator's divine artwork and make something delicious from it. As promised here are all ten vegetables in chronological order.

INGREDIENTS:

2 tbsp. oil
1/2 tbsp. dried basil
1/2 tsp. black pepper
2 1/2 tbsp. salt
1 large onion, diced
4 cloves garlic, crushed
2 carrots, peeled (chop one, reserve one)
4 mediums stalks celery, chopped
1 potato, peeled and chopped
1 Roma tomato, chopped
1 zucchini, unpeeled (chop half, reserve half)
1 small butternut squash or spaghetti squash, peeled and chopped
2 cups broccoli, divided
1 small can green peas
3-4 quarts water


DIRECTIONS:

Reserve the whole carrot and half zucchini in a mesh soup bag and set aside.

Heat the oil in a large 8-quart pot on medium heat. Saute the onion until translucent. Add the garlic and continue to cook until starting to brown. Lower the heat and add the spices. Stir quickly and add the chopped carrot, celery, potato, tomato, zucchini, squash and 1 cup of the broccoli. Cook for 5 minutes with the cover partially closed. Add the green peas, mesh bag of reserved carrot and zucchini, and water and bring to a boil. Once boiling, reduce to a simmer and let cook for 2 hours.

Remove the reserved vegetables to a plate and chop into small pieces. Using an immersion blender, blend the soup until mostly blended. There should still be visible bits of vegetables. Return the carrot and zucchini, along with the reserved cup of broccoli to the soup and let cook another half hour. Stir well and serve.