This soup is perfect for a quickie lunch option that has almost no calories, is vegan, and lasts forever. You can freeze the soup and it will keep for over a month.
3 Cups Each:
2 TBSP Olive Oil
1 Heaping TBSP Minced Garlic
2 TBSP Lemon Juice
Salt/Pepper To Taste
Rough chop vegetables and saute in a stock pot until the vegetables begin to soften. Cover with water. Add garlic and lemon juice. Bring to a boil and simmer until the stock is flavorful. If too thin, reduce by uncovering the pot. Too heavy? Just add water.
Add potatoes and boil another ten minutes or until potatoes are soft. Add salt/pepper to taste.
In theory, you could put all this in a crock pot and strew it together, making more of a stew than a soup, but I have not tried that yet.