1Heat olive oil in a large saucepan on medium high heat. Add onion,garlic,red pepper and jalapeno and saute until translucent.
Approimately 3-5 minutes. Add all the
vegetables,seasonings and veggie stock.
2Bring to boil and lower to a simmer. Cook until all the vegetables are tender,stirring occasionally. Add more broth if needed and adjust seasonings. This should take about 30 minutes or so. Serve with crusty vegan bread to soak up the juices.