Vegetable Soup

This is one of those things I rarely make exactly the same way twice. I got the bare-bones recipe from my mom, and I share how it’s evolved for me with you here. I may use any or all of the vegetables and beans listed below, depending on what’s in my cupboard, refrigerator or freezer and needs to be used up!

• 3 cans of crushed tomatoes (or diced, but blend them first)
• 2 cans (I re-use the tomato cans) of water, or to desired thickness
• 1 large onion, diced
• 3 or 4 cloves garlic, minced
• 1 or 2 medium potatoes, diced
• 2 or 3 carrots, sliced
• 2 or 3 stalks celery, sliced
• 1/2 green or red pepper
• 3/4 c fresh or frozen broccoli flowerets
• 3/4 c fresh or frozen cauliflower flowerets
• 3/4 c frozen peas
• 3/4 c frozen corn
• 3/4 c frozen lima beans
• 1 can of kidney beans
• 1 can of garbanzo beans
• handful or two of fresh kale, chopped finely
• 3/4 c TVP (textured vegetable protein)
• seasonings to taste: vegetable base or McKay’s chicken- or beef-style seasoning, basil, oregano, thyme, cayenne, chili powder, black pepper and salt

Add the tomatoes and water to a large soup pot and bring it to boil over medium-high heat. Add the ingredients, roughly in order, and simmer on medium-low heat until vegetables are tender, about 20 minutes.