3 Tbl vegetable oil

2 c chopped onions

3 garlic cloves, minced or pressed

1 c carrot, peeled and chopped

1 cup peeled and cubed sweet potatoes

½ c chopped celery

1-1/2 c chopped zucchini

1 c fresh, frozen, or canned beans

¾ c frozen corn kernels

1-1/2 c chopped fresh tomatoes

½ tsp fresh thyme (1/4 tsp dried)

¼ c barbeque sauce

4 c water

1 tsp salt

½ tsp ground black pepper

2 Tbl chopped fresh parsley

Tabasco sauce or other hot pepper sauce to taste

2 Tbl chopped fresh basil (optional)

Chopped scallions

In a large soup pot, warm oil on medium heat and sauté onions and garlic until onions are translucent, about ten minutes.  Add carrots, sweet potatoes and celery and sauté for three minutes.  Add zucchini, lima beans, corn, tomatoes, thyme, and barbeque sauce.  Stir for a minute and add water, salt, and black pepper.

Cover and bring to a boil; reduce heat to low and cook for twenty minutes.  About 5 minutes before serving, add parsley, Tabasco sauce, and basil. 

Serve topped with chopped scallions