A soupy combo of vegetables and broth for a chilly fall night. Carnivores may want to add a small amount of bacon or cured meat along with the oil.

Dice 1 large or 3 small onions.  Heat 3 T. olive oil in a large pot and add the onions.  Saute for 5 minutes, then add 2-3 diced sweet peppers and 1 clove minced garlic.  Continue sauteing until the peppers are soft, then add 2 diced tomatoes (fresh or canned), a couple of bay leaves, and 8 C. water or vegetable broth.  Bring to a boil, then simmer.

Dice 4 carrots and 2 lbs.of potatoes (or butternut squash) and add to the broth.

Trim and dice 1/2 lb. green beans.  Remove and discard the stems from 1 bunch of collard greens, then cut the leaves into 2 inch pieces.  When the potatoes are tender but not soft, add the beans and the collards.  Cover the pot and cook until they are tender, or keep cooking until they fall apart.

Season with salt, pepper, and vinegar and serve in bowls with hot sauce on the side.