A week of soups - Vegetable & whatever Soup

This is a go-to for when we need to feel like we've eaten healthy. Exactly how healthy depends on the "whatever" part of the soup, but I'll get to that below.

I devised this soup for my daughter, who several years ago announced she liked the "red vegetable soup" but didn't mean tomato (she generally hates fresh tomatoes). After making tomato soup, I figured out what she actually meant through a series of questions resulting in one-word grunts that all parents of pre-teens are probably familiar with.

Anyway here is the soup recipe - fast, easy and completely satisfying.

Fast Vegetable Soup - serves 4-8 (freeze it for a Saturday lunch)

2 carrots, peeled and chopped
2 ribs of celery plus a half-handful of the celery leaves, peeled and chopped
1/2 tsp Onion powder
1/4 tsp garlic powder
a half-handful of chopped fresh herbs (whatever you've got like chives, parsley, oregano, thyme)
OR 2 tbsp of a dried herb seasoning mix (salt-free)
3 tbsps olive oil
a 14 oz. can of tomato sauce OR half of a 6 oz. can of tomato paste
1-2 quarts/boxes of organic chicken stock (depending on how soupy you like it)
Diced zucchini (if you can get your family to eat it)
Frozen or fresh (shelled) Peas
Frozen or fresh Corn
Frozen (or fresh) Edamame
Can of kidney or garbanzo beans, drained and rinsed (whichever the fam prefers, or both)

In a large-ish, heavy pot, saute the carrots and celery in the olive oil for about 6 minutes, making sure they don't brown. Add the zucchini if you are using it, and cook another few minutes until heated but not mushy. Add the tomato sauce or paste. If using paste, work it through the vegetable mixture. Add the broth, the onion and garlic powders and the herbs. Bring to a simmer, then add the frozen stuff. My family loves Edamame so I go heavy on those. Return to a simmer and when things are heated through, add the beans. Return to simmer, and you are done. Sprinkle with red chile flakes for a kick, and/or grated parmesean cheese (green can, preferable) if you are my husband, Eat as vegetable soup, or add whatever...

The "whatever" part.

So this is where I throw in whatever I have that would be good - here is a list of things I have used. You probably have good ideas, too?!
- Cooked barley (it takes approx 45 mins to cook barley, so start it earlier. Cook it separately, freeze half for next time or for your Stuffed Peppers).
- Cooked Quinoa
- Cooked tortellini
- Cooked/leftover pasta or rice
- Cooked meatballs (TJ's frozen mini party meatballs are a fave at our house)
- Diced leftover chicken, pork, beef
- Chopped up grilled American cheese sandwich (yes, this is the husband's addition)