• 5 cup(s) roasted organic vegetable stock
• 8 cup(s) water
• 4 piece garlic clove, minced
• 8 piece green onion, trimmed and sliced
• 3 cup(s) raw carrot, diced into 1/2 inch pieces
• 4 cup(s) sweet potato, diced, 1/2 inch pieces, with skin intact
• 3 cup(s) purple cabbage, chopped
• 3 cup(s) green beans (cooked)
• 1 cup(s) delmonte sweet corn, drained 1 (10 ounce) package of cascadian farms chopped spinach or 6 cups of fresh baby spinach
• 4 cup(s) chopped tomato (2 cans of 14 . 5 oz can be substituted)
• 4 ounce del- monte tomato sauce 1 (10 ounce) package of cascadian farms squash puree
• 1 can pumpkin puree, not pumpkin pie style, can be substituted for squash
• 2 tablespoon dark miso, dissolved in 1 cup hot water
• 1 cup(s) hot water
• 1/4 cup(s) fresh orega
• 1/4 cup(s) fresh thyme

Put the roasted vegetable stock and water in large pot; add garlic, onions, fresh carrots and sweet potatoes. Bring to simmer and cover. Cook for 25 minutes. Add green beans, sweet potatoes, corn and spinach. Cook for 10 minutes. Add tomatoes products, squash puree, miso mixture and herbs. Simmer for 60 minutes. You can add more water if you want a more brothy soup.
This soup can be frozen in quart jars. When I serve the soup, I usually add ½ cup of beans, rice, tofu or quinoa for each 1 cup of soup. Whatever is in the fridge works great. Great with rustic Italian rosemary bread