In your soup pot saute 1/2 diced Onion, 2 diced Carrots, 2 diced Parsnips. When these are tender add 1 medium can of Fire Roasted Tomatoes, 2 cups Vegetable Broth, Water if needed, 1 can Garbanzo Beans and 2 packages of Frozen Peas, Corn and Green Beans. When mixture comes to a boil add several stalks of Kale or Chard in thin strips. Season with Thyme, Parsley, Black Pepper and Salt (about a teaspoon each). Check the salt content and serve.
Try adding other vegetables that are in season: Cabbage, Brussel Sprouts, Sweet Peppers, Heirloom Cherry Tomatoes, Potatoes or Leeks.