This recipe came from a good friend at church. When made with vegetable broth/boullion, it is truly vegetarian and perfect for Lent. When my kids were growing up, they used to like sharp cheddar cheese cubes in bowls of this soup.
Add the first ten ingredients to a large bowl and set aside.
In a large Dutch oven or pot, add boullion/stock/broth and water. Bring to a boil and reduce heat, stirring occasionally. Simmer uncovered 10 minutes. (If using stock or broth simmer for just a few minutes.)
Add cut up veggies, frozen peas, and herbs. Continue simmering uncovered for 15-20 minutes, depending on how crisp-tender you like your veggies.
Add salt and pepper to taste. This soup freezes well and is perfect with sandwiches or fresh bread.