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Small amount of water for cooking onions
2 cups onions, chopped
5 cloves garlic, minced
10 cups water
5-6 medium sized potatoes, peeled and cubed (8 cups ish)
4 large carrots, peeled and chopped
4 tbsp vegetable bouillon
2 tbsp Braggs sodium free seasoning
1 tsp dried basil
1/2 tsp dried thyme leaves
salt and pepper to taste
1. Heat a little olive oil in a 6-8 quart saucepan. I'm talking HUGE freaking sauce pan. Add onion and garlic; cook and stir until the onion is tender. Stir in 10 cups of water, cubed potatoes, carrots, bouillon, basil, Braggs and dried thyme leaves.
2. Serve with pieces of pretzels in your soup, it always makes me feel like a kid again!