Veggie Soup

1 T olive oil
1 c finely chopped
1 ½ c chopped Celery
1 ½ c diced green Pepper
1 c diced (about 2 Carrots)
2 Garlic cloves, minced
15.5 oz Beans, rinsed and drained (optional)
2 c cubed Baltic Rose Potato (about 2 medium)
1 small winter Squash (Butternut, Delicata), cubed
1/2 c water
2 (14.5-oz) cans vegetable broth
1 tsp dried or Oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in a Dutch oven over medium-high heat. Add onion and cook until translucent. Add celery, green peppers, carrots and garlic; cook, stirring occasionally, about 4 minutes. Stir in potatoes, squash and spices. Add broth and just enough water to cover vegetables. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. If using beans, add for last 20 minutes of cooking.