1 pound lean boiled vegetables
1 pound sliced mushrooms
6 cups water
3 4 tablespoons olive oil
1 teaspoon dried basil
1 onion, diced
2 cloves garlic, minced
1 small red bell pepper, diced
1 large zucchini, diced
1 green bell pepper, diced
1 carrot, diced
1 (16 ounce) can whole kernel corn, drained
In a large pot over high heat, bring the carrots and onions to a boil. Cook, stirring frequently, 2 to 5 minutes.
Add the water and garlic to the pot and stir well. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, 5 minutes.
The red bell pepper and zucchini are starting to pop. Blend them with the cooked vegetables. Stir in the tomatoes (this will be a flat, slightly runny dish).
The mushrooms are tender and tender but stiff in the center. Remove from heat and let cool slightly until just tender. Throw them into the pot along with the peppers and vegetables.
Place celery stock in a large stockpot and simmer with the water and red bell pepper, zucchini, carrot, celery, mushrooms, mushrooms, tomato salt and salt and pepper. Bring to a boil, stirring at least 3 times, until zucchini softens.