In a large pan over medium heat, add olive oil, onions, and celery. Cook until onions are translucent. Add in minced garlic for about 30 seconds and remove from heat.
Place all veggies in a large crockpot.
Cover with vegetable broth.
Add 2 bay leaves on top and add salt, pepper, dried basil, and oregano.
Cook on high, stirring occasionally, for 6 to 7 hours, or until potatoes are softened. Add additional salt and pepper, to taste.
Ladle into bowls and serve warm.
Top with freshly chopped parsley if desired.
Notes
You can swap out chicken broth for the vegetable broth.
If you want a meat aspect you can added cooked and drained ground beef, see my tips above.
This can be frozen.
You can use fresh vegetables in place of frozen.
If you can't find canned tomatoes and okra, just leave it out of the recipe.