No Chicken Soup with Potatoes

2 TBL Olive Oil
1 Yellow Onion diced
3 Large Carrots cut into rounds
3 Celery Ribs sliced

1 Large clove garlic or 3 small cloves finely chopped.

10 Cups of boiling water (approximately)
3 tubes of vegetarian broth concentrate
Or substitute vegetarian bouillon.
1 Small bunch of Parsley finely chopped
4 basil leaves (optional) finely sliced
4 large sage leaves - leave whole
2 Plum tomatoes (optional) cubed
5 or 6 red skinned potatoes washed and diced into 1/2" cubes
1 or 2 cups of chopped frozen spinach.
Salt and Pepper to taste

In a heavy soup pot - add oil and sauté onion, celery, and carrots until onions are translucent. A little browning adds to the color of the soup if you would like to cook them a bit longer.

Add garlic and saute for about 60 seconds. Pour in hot water and add veggie broth concentrate or bouillon. Bring up to a boil and reduce to simmer.

Chop herbs and add them to the pot. Wash and dice potatoes and throw them in along with the spinach (I removed the sage leaves before I added the potatoes). Season with salt and pepper. Continue to simmer until potatoes are fork tender. Enjoy!