In a large stock pot saute onions, mushrooms and garlic in vegetable oil until tender. Blend in a blender: Green peppers Carrots Celery Broccoli Zucchini, unpeeled

Pour several blenders full of pureed vegetables into the stock pot. Add small amount of sugar, Italian seasonings and garlic to taste. Cook for several hours until thick. You may add some tapioca granules to help thicken it. Put in Zip-Loc bags and freeze.