This dish was created with the bounty from the local farmers market. It serves four and contains no salt nor sugar.
1 small red onion sliced in wedges
8 small carrots sliced
8 red potatoes sliced
3 Japanese eggplants sliced
6 tomatoes (I used 2 each red, orange and green) sliced in wedges
1 large zucchini sliced
1 yellow squash sliced
I sautéed the onion in a little olive oil in a pot until it was transparent.
Then I added the potatoes and carrots with enough water to cover.
Once those were cooked, I drained them, saving the water for soup stock.
In another pot, I combined the other ingredients and some Italian seasoning, adding enough water to cover.
The tomatoes added a bit of liquid too.
I added a packet of herbal gravy for color.
Those were cooked until just brightly colored and removed from the heat.
I poured the mix from the second pot over the mix from the first pot in a soup bowl.
It turned out beautifully.
I was going to cook everything in the Dutch oven but the potatoes and carrots would have been mush by the time everything was heated.