1/2 lb. mushrooms, quartered
2 onions, chopped
1 lb. carrots, cut into 1/2 inch pieces
4 stalks celery, cut 1/2 inch thick
2 med. zucchini, cut 1/2 inch pieces
1 (10 oz.) box frozen okra, cut into 1/2 inch pieces
1 (28 oz.) can whole tomatoes
1 (16 oz.) can whole tomatoes
1/4 tsp. leaf basil, crumbled
1/4 tsp. pepper

Saute mushrooms and onions without oil in large non-stick saucepan over very low heat 2 minutes or until soft. Add remaining ingredients. Bring to boiling. Lower heat; simmer, uncovered, 30 minutes or until tender. Makes about 10 cups.