1In 1-1/2 to 2 gallon stock pot (big soup pot)- Pour in & mix well; broth(s), diced tomatoes, all seasonings, bouillon & cilantro. Simmer while chopping fresh vegetables.
2Chop into small pieces; potatoes, celery, onion, carrots & squash. Open & drain can OR measure frozen corn. Add vegetables, to soup base, all at once. Simmer for 1/2 hr to 45 min (depending on how chunky you chopped your vegetables) until fresh vegetables are @ desired tenderness.
3Serve with crusty bread, garlic bread or your favorite crackers. You can add a pinch of grated cheese, chopped green onion or a dollop of sour cream, to each bowl, as garnish, prior to serving.