4 or 5 potatoes
1 package frozen corn (or 1 can)
1/2 head of cabbage
2 - 15 oz cans of tomatoes
vegan vegetable soup base
1 small zucchini
dry parsley, crushed
First lightly brown some hot peppers in oil (The little dried peppers, often used in oriental cooking.) Be careful not to cook them too long, or the soup will be really spicy. After they're browned, take them out. Saute 2 onions and then mushrooms in the oil.
After the onions and mushrooms are sauteed, add the rest of the ingredients. You can add anything else that you want to, beans, more vegetables even rice or pasta. Thats what I usually do. Fill the pot with water so that it generously covers everything. After bringing it to a boil, cover and let it simmer until the vegetables are all cooked. It takes some time for the potatoes to cook. Add water as it evaporates. Serve with vegan bread to make a hearty meal.