16 oz vegetable broth, 2 or 3 carrots-chopped or rough cut, a cup or so of frozen peas, 1 can Italian green beans, 1 can pinto beans, a stalk of celery-chopped, a little spaghetti sauce (about 1/2 cup give or take)–good way to make use of leftover sauce, a couple of chopped Campari tomatoes, 2 cloves garlic; 1/2 cup or so of onion, salt and pepper, about 1/4 tsp garlic powder, about 1/4 tsp onion powder, a few leaves of fresh basil (chopped) and a bit of oregano, too. Add a cup or so of water to the mix.
Throw it all together and let there be soup!
For croutons, break up some bread (sour dough is good — gluten-free or regular) and saute in oil of some kind (I used Earth Balance Buttery Spread — soy-free and vegan); sprinkle with dried oregano, basil and garlic) — makes a great topping for the soup.
I also, topped with chives fresh from the garden.