The Best Vegetable Soup Ever

1 Quart bottle tomatoes (i bottle my own but can used canned)
I can Swanson Chicken or Vegetable broth
add spices
1 t Cumin
1 t Parsley flakes
1 t Thyme
1 t Rosemary (optional)
1 t Basil
1/2 t Oregano
1/2 t Celery seeds (or salt)
Cook on low to medium heat covered

Saute in EVOO (for 15 minutes or so)
3 carrots (put them in first and let cook a bit before adding)
3 stocks celery
1 1/2 medium onion
1 clove garlic

Add to soup base, low boil about 20 minutes then add

1 zuichinni sliced
1 chopped green pepper
2 hand fulls of cleaned fresh green beans

Add several shakes of Worcestershire sauce to darken it up

Then salt and pepper to taste

Notes - We usually double this recipe. When doing so the saute takes longer with the double vegetables. Also left overs freeze very well in small containers and can be used for individual servings without being mushy.