Healthy Italian Vegetable Soup - cooking recipe

Ingredients

SAUTE
1 tablespoon olive oil (15g) or 1 tablespoon any vegetable oil (15g)
4 garlic cloves, minced (about 2 tbsp)
1 cup onion, diced
DICE
1/2 cup celery
1 cup tomatoes
1 cup carrot
1 cup cabbage
1 cup broccoli (optional)
1 cup French beans (optional)
1/4 cup mushroom (any kind) (optional)
1/4 cup okra (optional)
LIQUID
water
SEASONING
1 tablespoon italian seasoning
2 bay leaves (optional)
1/3 cup ketchup (80g)
1 dash black pepper (or to taste)
2 teaspoons salt (or to taste, if you have more water)

Preparation

In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).