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For a vegetable soup that does not use broth, add 4-6 cups of water into a large pan, and simmer all the ingredients for 45 minutes to 1 hour, using a very low heat. Add all the vegetables, garlic, and spices at the same time.  The pan needs to be large enough to include the 4 cups of vegetable stock, so choose a heavy-bottomed stockpot.  Do not boil the water; this may cause the vegetables to burn. Stir the soup occasionally. When all of the vegetables are soft, the soup is ready to be served. For a quicker vegetable soup, you will need to sauté the vegetables and use broth. Heat the olive oil until it begins to slightly bubble.  Lower heat will make the process go very slowly, and higher heat will cause the oil to burn. If you don't have olive oil, coconut oil, palm oil, avocado oil, or butter is also acceptable. Continue to cook these for about 8 minutes over low heat. They will begin to simmer and will become fragrant. Stir them occasionally, about once every minute. This includes the green beans, celery, corn, and any other vegetables you will include in the soup. Sauté the vegetables over low heat for another 5 minutes. You will know the vegetables are well-cooked when they become soft and fragrant; you never want the vegetables to turn dark brown.  Stir the vegetables occasionally with a long wooden or metal stirring stick. Twice every minute should suffice. If your vegetables start to get very hot and sizzle constantly, this means they are frying. Turn the heat down if this happens. Turn the heat up if the vegetables are not sizzling at all. Stir the pot to make sure the ingredients are all mixing together. Then, increase the heat to high. This will cause the vegetables to simmer. If the soup begins to boil, lower the heat a little bit. You will need to watch the soup and make sure it doesn’t go beyond a simmer  Turn down the heat to medium or low if it boils. You want the soup to bubble slightly but not to be at a rolling boil. If you had turned down the heat of the soup, it may be appropriate to turn it up again to medium or high so the soup returns to a simmer. After 25-30 minutes, the potatoes and carrots should be soft. If a fork can pass easily through an entire chunk of potato or carrot without stopping at any hard spots, your soup is done. After you add a bit of each seasoning, stir thoroughly to mix the spice into the entire soup. Taste test to see if the amount of spices is to your liking. In general, start with just 1 tablespoon (14.8 ml) of each spice, including salt and pepper. Then, add more if you want a stronger flavor.  Be careful because it's a lot easier to add spices to a soup than it is to take them out. If you would like to season the soup further, you can add more spices or seasonings, such as dry or fresh oregano, thyme, or parsley. Dried Italian seasoning blends or poultry seasoning are good additions as well. Spices like cayenne and red pepper flakes will make the soup spicy. Carefully ladle the soup into bowls—remember, the soup will be very hot.
Simmer all the vegetables in 4-6 cups of water. Heat the olive oil in a large pan. Add the minced garlic, carrots, potatoes, and celery. Add all other vegetables. Add the diced tomatoes. Add 4-6 cups of chicken, beef, or vegetable stock. Cook the soup to cook for 25 to 30 minutes. Check that the potatoes and carrots are cooked. Add salt, pepper, and any other seasonings you desire. Serve and enjoy your delicious vegetable soup.