1 lb. meat, if meat is to be added to soup
1 lg. onion, chopped
2 cloves garlic, minced
3/4 c. green bell pepper, chopped
1/2 c. celery, chopped
3 tbsp. olive oil
1 tbsp. dried parsley
1/2 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. sage
1/4 tsp. tarragon
1/4 c. white wine
2 cans Veg-All, no salt
1 (15 oz.) can tomato sauce, no salt or 2 (15 oz.) cans stewed tomatoes then use 3 c. stock
1 qt. chicken stock or turkey or beef or potato water

If meat is not to be added proceed with "the pot". If meat is not ground, dice inch 1/2 inch cubes. If meat is cooked hold aside for adding to soup. In heated pan add uncooked meat. Cook until browned, drain and hold for adding to soup.

The pot. In heated pot add olive oil, onion, celery, bell pepper and garlic. Cook until tender. Add parsley, pepper, basil, sage, tarragon and white wine. Cook and stir until boiling. Add tomato sauce or canned tomatoes and chicken stock or other. Add meat, bring to boil and then simmer for 30 minutes. Stir frequently, when complete, cover, let stand for 10 minutes. Serve with fresh green onions, hot corn bread or garlic French bread.