Fresh Vegetable Soup

In a large pot, add 1 tablespoon olive oil and chopped vegetables, 
such as onions, carrots, green beans and celery. 
Saute until tender, 3 to 4 minutes. 

Add 4 cups chicken or vegetable stock, 3 cups water, 
sliced potatoes (peeled) and season with salt, pepper and parsley. 

Bring to a boil and cook until the potatoes are tender, about 15 minutes. 

If you want to add frozen vegetables to this, thaw them first, then add 
during the last few minutes of cooking time.