Vegetable Soup

1 med. onion

3 carrots

2 ribs of celery and greens

¼ head of green cabbage

10 Brussels sprouts

1 sm. Poblano pepper

2 sm. zucchinis
salt and pepper

Chop, slice or dice everything into a 3 quart pot.  Drizzle with a little extra virgin olive oil, stir and let sizzle a while before adding a 14-15 oz. can of petite diced tomatoes.  Rinse the can and add a can full of water to the pot.  Cover and simmer 20 minutes or until the vegetables are done as you like them. . .Lin