Middle Eastern Vegetable Soup

Ramazan,a religious obligation compulsory for very devout follower of Islam.In this month, with the coming of every dawn, not a morsel of food, liquid or solid, will pass the lips of a Muslim observing the first, until the sun sets over the horizon. In this period, while going about his activities a Muslim is expected to devote his time to prayer and meditation.
With so many Muslims observing Ramadan from a variety of countries and cultures, many types of food will be prepared, not just Middle Eastern foods.
Foods that are light and nutritious are ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. Dates are very significant in Ramadan and are often eaten to break the day's fast.

Ingredients:

3 white potatoes, chopped
1/2 yellow onion, cut into eigths
4 carrots, sliced
1 clove garlic, crushed
1 celery stalk, sliced
1/4 cup fresh parsely, finely chopped
1/2 cup fresh string beans or canned
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon ginger
1/4 teaspoon salt
4 cups water
3 cups canned tomato sauce
1 8oz can tomato paste

Preparation:
In a large saucepan, combine water, tomato sauce and paste on medium heat. Stir well to make a good soup base. Add water or more tomato sauce as desired. Add vegetables and spices.

Bring to a boil, then reduce heat to low-medium (about 3 on an electric range). Simmer for 45 minutes or until vegetables are tender.
cool to serve.