Any type of vegetables can be used. Just remember to add the hard veggies in the beginning to allow for proper cooking time. This vegetable soup recipe makes approximately 1 gallon.

• 1 can vegetable stock (14oz)
• 1 can tomato puree (29oz)
• 1 can tomato paste (6oz)
• 8 cups water
• 1 large carrot, medium dice
• 2 stalks celery, medium dice
• 2 red-skin potatoes, medium dice
• 1 1/2 cups broccoli crowns
• 8 button mushrooms, diced
• 1 Tbs black mustard seeds
• 4 pinches ground black mustard
• 2 tsp fine sea salt
• 1 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp ground coriander
• 3 tsp chopped parsley
• 2 tsp dried thyme leaves
• 3 tsp dried basil leaves
• 3 tsp dried oregano
• 4 dashes ground black pepper
• 6 handfuls pasta of choice (rotini, fusilli, ziti, noodles)

In a large saucepan or stockpot, add vegetable stock and water and bring to a boil. Add diced carrots (and all hard vegetables you choose to use) and full-boil for 5 minutes. Stir in tomato puree and paste. Bring to a rolling boil for another 5 minutes or until the vegetable soften.

Add all other fresh vegetables and simmer, covered, for 5 minutes. Then stir in the herbs and spices.

Simmer for 30 minutes, partially covered. Stir in the pasta and simmer, partially covered, for another 10 minutes.

Test the softness of the carrots. If they still have just a little crunch, the soup is done.

Allow the soup to cool before serving to allows the flavors to work together as it cools. Serve warm.

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