Ingredients

• 1 onion, chopped
• a few cloves of garlic, minced
• 2-3 cans vegetable broth plus 3-4 cups made from boullion (because it’s cheaper)
• 16oz can diced tomatoes
• fresh or frozen vegetables of choice (I always keep frozen beans and carrots in the freezer ready to go. This saves a lot of prep time. I also occasionally buy a big cabbage, chop it up, and freeze most of it for use in soups. Quantities are entirely up t
• optional: 1 can (or equivalent) beans or 1 1/2 cups cooked rice
• herbs and spices of choice

Directions

1. These directions are really rough. I usually just freestyle it and it always turns out well. I think it would be pretty hard to mess this up.

2. Saute onions and garlic in small amount of olive oil or vegetable broth until translucent

3. Add broth, tomatoes, and herbs; heat to boiling (about 5 minutes)

4. Add harder vegetables (carrots, green beans etc.) first and cook until almost tender (about 5 minutes using frozen veggies, longer if using fresh)

5. Add softer vegetables (cabbage, mushrooms etc.) and beans or rice (optional)

6. Heat to boiling again, then reduce to low and simmer about 15 minutes

7. Finish seasoning to taste

8. I always portion into individual or 2-serving containers, ready to take to work for lunches, or freeze for another time

9. <h3>Variations</h3>
10. <ul><li>Corn, red peppers, black beans, and mexican seasoning for a southwest flavour</li>
11. <li>Curry Seasonings (add after the onions are done and before broth), chickpeas, and sweet potatoes or sqaush for an Indian flavour</li>
12. <li>Cabbage and dill for a vegetarian borsht type soup</li>
13. <li>white or romano beans with italian seasoning</li>
14. <li>asian style vegetables and chicken broth with soy sauce and ginger for an asian style soup</li>

15. </ul>The possibilities are endless!

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