Vegetable Soup

Prep: very quick and easy 

Time: pretty fast!
Taste: very tasty!
From: my brain, after making so many complicated soups
Note: you literally cannot ruin this soup

Vegetable Soup

In large soup pot:

1/2 onion, diced (if you want... really, you can skip this!)

Saute it up with water! Then add:

1 bag frozen vegetable medley (I use Wegmans corn/green beans/peas/carrots/lima beans mix)

14.5 oz can diced tomatoes or tomato sauce or tomato paste (whatever you have on hand)

any other vegetables you have laying around that you want to use up (I cut up 2 yellow squash for this, but you can use zucchini, broccoli, cauliflower, whatever!)

Add 2 to 6 cups of water, depending on how thick or thin you want the soup. Add:

1 teaspoon salt (or more to taste)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

...or really whatever spices you want!

Simmer until vegetables are cooked through, about 30-40 minutes, stirring occasionally. I also added gluten free elbows to this to make it a little more "minestrone-y." 

That's it! Enjoy!