Ingredients:

• 24 vegan meatballs
• 2 large carrots thinly sliced
• 1 large brown onion chopped small
• 3 medium potatoes cubbed
• 2 small zucchinis chopped
• 12 green beans, stringed, ends cut, and cut in 1″ lengths
• 4 cloves of garlic minced or 2 tablespoons of pre-minced garlic
• 1 cup of  cilantro
• 8 cups of water
• 8 tablespoons of veggie chicken bullion powder
• 2 tablespoons olive oil
• 1/2 can tomato sauce (small can)

Directions:

1. Brown the meatballs, and cook thourougly.  Set aside and keep warm.
2. Add oil and onions to a large pot.  Cook onions until translucent.
3. Add garlic to the oil and onions and cook a couple more minutes.
4. Add the tomato sauce, water, and bullion powder.
5. Throw in the carrots, zucchini, potatoes, and green beans.
6. Cook for 30-40 minutes, then throw in the meatballs and cilantro.
7. Cook until the potatoes are soft.

Serve with tortilla chips.  Add extra cilantro if desired.  Makes about 12 bowls.