Ingredients:

• ½ cup olive oil (optional)
• 2 heads garlic, diced
• 12 onions chopped
• 2 tbsp thyme
• 2 tbsp basil
• 2 tbsp oregano
• 2 tbsp tarragon
• 3 gals water
• ¼ cup sea salt (optional)
• 1 tbsp black pepper
• 5 bay leaves
• 6 lbs potatoes
• 18 tomatoes
• 2 lbs. zucchini
• 2 heads celery
• 2 lbs carrots

 Other Options:

• 4 cups cooked macaroni
• 4 cups cooked chick-peas
• 4 cups peas
• ... or almost any other vegetable

Equipment:

• 30 L soup pot

Sauté garlic for thirty seconds, then add onions and spices in a dry soup pot or with olive oil. Sauté until onions start to brown on their edges. Add water, pepper, adn bay leaves. If using salt, add to water. Bring to a boil, and add chopped vegetables and other ingredients. Bring to a boi, and add chopped vegetables and other ingredients. Bring to a second boil, then reduce heat to low and cover. Simmer for forty-five mintes or until vegetables are cooked to desired softness. Serve hot. This soup can simmer for as long as you like, if you keep adding water.