2 Tbsp vegetable oil
1 onion, peeled and cut in chunks
3 carrots, peeled and cut in chunks
3 potatoes, peeled and cut in chunks
15-ounce can diced tomatoes, no added salt
14-ounce can low-fat chicken broth
1 cup water
1 bay leaf
1 tsp garlic powder
1/4 teaspoon pinch of ground cloves
1/2 tsp dried thyme leaves
1/2 tsp dried ground sage
1/4 teaspoon fresh ground black pepper to taste
Place vegetable oil in large soup pot and place over medium-high heat. Allow oil to get hot then add the onion and carrots. Saute until lightly browned, stirring frequently.
Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30 minutes.
Stir occasionally to keep items from sticking. Serve in soup bowls.