4 tbsp. olive oil
4 clove garlic, minced
2 onions, sliced
4 carrots, peeled and cut into 1 inch pieces
2 stalks celery, cut into 1/2 inch pieces
2 c. fresh peas
1 (18 oz.) can stewed tomatoes
2 lg. potatoes, peeled and cut into 1 1/2 inch pieces
1 (28 oz.) can crushed tomatoes
1 tsp. oregano
8 leaves fresh basil, coarsely chopped
10-12 mushrooms, quartered

In large pan heat oil, add garlic and onions. Saute for a few minutes, then add carrots, potatoes, celery, and peas. Add both kinds of tomatoes, oregano and basil. Simmer for 40 minutes until carrots are just tender. Add mushrooms. Cook 2-3 minutes more.