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

1. Saute mushrooms and onions without oil in large nonstick saucepan over very low heat, 2 minutes or until soft.

2. Add remaining ingredients. Bring to boiling. Lower heat, simmer uncovered 30 minutes or until tender. Makes 5 servings (about 10 cups.)