So much better than the canned stuff.... I usually make this toward the end of the summer, when I can use the freshest of vegetables from the garden and the farmer's market, and freeze it in serving-size containers. But it is still good using winter-market or frozen vegetables. It's a forgiving recipe: vegetable types and amounts can be varied, depending on availability and taste. If you want a less chunky, more liquidy soup, you can add more broth (homemade broth is better). The chopping may seem like a lot of work -- but think the Zen art of food prep, and think of the ultimate reward. On the other hand, if you must, you may use a food processor very carefully (which I did this past summer when recuperating from eye surgery). Even vegetable-phobes (I won't reveal any names -- especially of a certain spousal type who claims to hate just about every vegetable in the soup, with the possible exception of carrots and corn -- will eat this happily.

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