Any other veggies that suit your fancy. I hate mushrooms, but they'd probably be good here.
Sautee onion, garlic and celery in a little bit of vegetable broth. For those of you who aren't watching your fat intake, you can use olive oil to heighten the flavor. Add the remaining broth, the can of tomatoes and the fresh and frozen vegetables. Bring to a boil, then simmer. Add spices.
Cooking time varies depending on how many vegetables you put in, whether or not the frozen veggies are thawed and how crisp you like your vegetables.
Since I make this soup for lunch, I undercook the vegetables slightly since I will be reheating this soup. It also helps the soup last longer without disintegrating in the fridge.
Nutritional contact: Very, very low fat and very good for you!