Everything but the Kitchen Sink
4-5 veggie bouillons
1 can diced or stewed tomatoes
1 cup fresh or frozen corn
1/2 head of cabbage
1 celery stalk
1-2 cloves of garlic minced
1 can black beans rinced
First cut the celery, carrots and cabbage into bite size.
Then mince your garlic.
Rinse your beans and set them aside.
Put all your ingredients into a large soup pot, except the beans - the bigger it is probably the better.
Add water as needed.
Just before your ready to serve put your beans in.
TaDa you have it.
This tastes great next day. Heat and serve.