Love this simple, tasty recipe as a template for all manner of veggie soups! Today I added carrots, corn, spaghetti squash, potatoes, and cannellini beans in place of the frozen mixed veggies. In a pinch, halving the Better Than Bouillon concentrate called for when I'm out of homemade veggie stock keeps the sodium content reasonable with no flavor sacrifice. Replacing some of the liquid with whey left over from making Greek yogurt adds a delicious brightening tang. Also great with a little barley, rice, or pasta and soysage or vegan crumbles. Thanks!