Vegetable Soup

• 1 Onion
• 4 Celery stalks
• 3 large carrots
• 6-8 cups of water
• 4 vegetable bouillon cubes
• 1/4 cup Braggs Liquid Aminos
• 2 T. olive oil
• 2 pcs. Kombu Sea Vegetables (optional)

1. Clean and chop vegetables.
2. In soup pan, saute the veggies in olive oil until tender. Salt and pepper to taste.
3. Add liquid aminos, bouillon cubes and water. Simmer for 1 hour.

Can be served with soup macaronis, barley, or rice.

Approx. 6 - 8 cup servings.