Ok recipe time! This is a Vegan vegetable soup I made, with my own recipe. It was really a "I have many vegetables and I don't want them to go bad but I can't eat them all at once so lets cook them now!" Type of thing, so you can put aaaaaaanything you want in this, or take anything out. I even added ramen noodles. It was seriously just something to use up what was leftover in the kitchen.

Ingredients:
7-8 cups (or more) Vegetable broth (stock our bouillon cubes work fine)
2 Russet Potatoes
1/2 lbs Green Beans
2 stalks Celery
1 package Button Mushrooms
2-3 cups Peas
1/2 Red Bell Pepper
1 Yellow Squash
4 cloves Garlic
Dry Ramen Noodles (you can use any noodles you want, make them fresh yourself or use something out of a bag.)

Spices:
Seasoned salt
Black pepper
Black Bean Garlic Paste
Tomato Paste
Parsley

1. Rinse potatoes, remove any dirt and little sprouts that may be growing. Cut into roughly 1/2" cubes. Rinse green beans, cut off the tips and cut the rest into thirds. Bring broth to a boil on high in a medium-large pot. Add potatoes. When potatoes are 1/3 done, add green beans.

2. Reduce heat to medium. Medium low if needed. When green beans are almost halfway done, rinse and chop the celery into about 1/4" slices, or a little larger if you want. Pit and de-seed bell pepper, cut into lengths about as long as the green beans. Add both the pepper and celery to the pot.

3. This is about when I started adding the spices, if I recall. Add about half a small can of tomato paste, and 1-2 tbps of the black bean paste. Add about 1 1/2tbsp of Parsley. Mince the garlic and add it. Stir to combine, then taste. Add seasoned salt and pepper to taste. Be warned! Stock is usually pretty salty, so TASTE it before adding ANY salt! Now, because I love my noodles very very well done I added them about now. If you want them cooked less, add them with or slightly after the mushrooms.

4. When the celery is halfway done, wipe the mushrooms down with a paper towel to remove any dirt, do not rinse. Chop the mushrooms into slices. Button mushrooms only need the tips of the stems cut off, not the whole thing removed. Add them to the pot. Cook for about five minutes.

5. Cut the squash in half lengthwise, then cut into 1/4 slices. Add to the pot along with the peas. These two you're really only heating up so once they're hot turn off the heat and serve!