Using frozen, pre-chopped vegetables makes this soup super-easy to prepare. If you prefer, fresh vegetables can be used instead.
6 cups vegetable broth or water
12 oz. bag frozen chopped onions
28 oz. can chopped tomatoes
1 lb. bag frozen sliced, or diced, carrots
1 lb. bag frozen sliced zucchini
1 lb. bag frozen cut green beans
14 oz. can kidney, cannellini, or navy beans, drained and rinsed
3 med. potatoes, peeled and cubed
2 tsp. garlic powder
1 tsp. dried basil
½ tsp. dried oregano
¼ cup nutritional yeast (optional, gives a cheesy flavor)
3 Tbs. soy sauce (optional) or salt to taste
Black pepper, to taste
1. Preheat a dry large stockpot over medium heat. Add frozen chopped onions to pot and cook, stirring, until onions are soft and beginning to turn golden, adding a couple of tablespoons of water at a time if necessary to prevent onions from sticking.
2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Adjust seasonings to taste. If soup becomes too thick, simply add additional broth or water.