The secret here is sweet potatoes and lots of green leafy veggies. First off, go to the grocery store and choose any vegetables you like (or can get) that are hardy. I try to use the following: sweet potatoes, cauliflower, broccoli, bok choy, spinach, carrots, spinach, corn (go easy on yourself, buy canned), green beans, Vidalia onions (if you can get ‘em), jicama, sweet red peppers, red cabbage, okra, snow peas, brussels sprouts, and canned, peeled, tomatoes with garlic, basil and oregano seasonings.
Chop everything up, and load into a huge stock pot. Fill with water, add vegetarian bouillon cubes. Set on medium heat and let cook for hours, until liquid reduces significantly. I don’t add additional seasoning, so the soup tastes like the veggies.