Easy Minestrone Soup

2 tablespoons vegetable oil
1 medium onion, peeled and chopped
2 15-ounce cans beans (kidney, black, white, garbanzo or pinto), drained
1 large baking potato, peeled and diced
1 medium carrot, peeled and sliced
1 stalk celery, washed and sliced
1/2 teaspoon each (choose 2 or 3): oregano, basil, thyme, garlic powder
1 cup each: frozen or canned peas and corn
2 cans (15-ounce each) diced tomatoes, with juice
10 cups water
Optional: add 1 cup of one or more of the following to the soup as it cooks: green beans, shredded cabbage, cooked or dry pasta, chopped spinach or other greens, or leftover cooked meat (bite-sized pieces)

Heat oil on medium in large (at least 16 cups) soup pot. Add onion and cook until soft.

Add the rest of the ingredients to the pot, except water. Slowly add water and bring to a boil. Stir, reduce heat to low, and cover. Simmer until tender, about 20-30 minutes.

Servings: about 16 servings, 1 cup each