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1
Dice, Mince, Cube and otherwise prepare all of the vegetables.
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2
Cut up the potatoes last (so they don't brown while they are waiting for the pot).
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3
Barely cover the bottom of a large soup pot in canola oil.
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4
At medium heat, saute the onion and garlic for a couple of minutes.
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5
Keep stirring to stop the garlic from burning.
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6
Group One - Add the potatoes, carrots, celery and green beans.
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7
Mix well.
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8
Let the veggies saute for about 3-5 minutes, stirring every 30 seconds to keep them moving around.
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9
Group Two - Add the zucchini, mushrooms and eggplant and saute for another 2-3 minutes.
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10
Continue to stir and saute until the mushrooms release their liquid.
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11
Add the tomato sauce, diced tomatoes and the okra into the pan.
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12
Now add enough water so that the liquid just reaches the top of the vegetables.
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13
Stir the pot well and add the lemon juice.
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14
Spices - pour the oregano into the palm of your hand until it is about the size of a quarter.
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15
Using the heel of your other hand, grind the oregano up over the pot to release the oils and flavor of the herb.
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16
Add a couple of good solid shakes of garlic salt, a quarter sized palm full of dill and a shake or two of cayenne (you will adjust the spices again).
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17
Leave the pot on a low-medium fire to simmer.
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18
Stir every 10 minutes or so.
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19
Check the potatoes, carrots and green beans to see if they are cooked completely through.
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20
This process can take anywhere from 10-30 minutes depending on the size of your vegetables and how long you sauteed them.
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21
When ready, remove from the heat and adjust the seasonings (lemon juice and herbs).
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22
Let it cool for 5 minutes.
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23
Serve to a grateful house with warm hearty bread.
