That is a Lot of Veggies Soup

Ingredients
1 tablespoon of oil, broth or water
1-2 onions (red, white, yellow)
1 cup chopped pepper (red, yellow, green)
1 cup chopped celery
1/2 cup bok choy
I cup carrot pulp
2-4 cups cabbage and greens (turnip and collard greens)
1 small diced yellow squash
5 mushrooms, chopped
3 potatoes, diced
1 cup broccoli
1 cup cauliflower
1/2 cup diced eggplant
1 can green beans
2 cans diced tomatoes
2-3 cups cooked beans (Lima, black-eyed peas, chick peas, black, lentils)

6 cups of veggie broth (I used 4 cups of veggie broth and two cups of tomato sauce --small can of tomato sauce with some water)

1/4 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper, seasoned salt, basil, curry powder

Directions
First chop all the veggies up, then in a large pot heat the water over medium heat. Add the onions, celery, broccoli, cauliflower, bok choy, peppers, eggplant, mushrooms, potatoes and saute for about 5-10 minutes. I added the veggie broth and tomato sauce with some water. Then add the beans, tomatoes and green beans, along with the spices. Cook until the veggies are done at a lower heat. Add the cabbage and greens last.

Note
I don't measure anything so everything is a guess.

You can add any veggies, beans and grains that you want or have on hand.