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In a medium to large stock pot over low to medium heat add olive oil, garlic, onions, carrots and celery. Saute until softened, about 5 minutes.
Add additional vegetables — mushrooms, bell pepper and zucchini — and all spices and continue to saute over medium heat until just softened, about another 5 minutes.
Once vegetables are just tender to fork add low sodium vegetable stock and bring to a boil.
Serve warm.