1) Bring vegetable broth to a boil. Stir in basil, onion powder, sage, salt and pepper.
2) Put diced potato into broth and cook on low to medium-high heat. Wait 10 minutes, stirring occasionally. While waiting for potatoes, peel both carrots. Cut them into1/2 inch slices, then plop them into broth after the 10 minutes are up. Wait another 10 minutes. While waiting, skin the tomato. Take out as many seeds as you can, and cut out the center. Cut the leftover tomato section into small pieces. Add to the soup along with the drained can of peas, drained can of corn, and broccoli. Stir.
3) Let sit on medium or medium-low heat for 20 to 25 minutes, stirring occasionally. Check on it every several minutes and lower heat if broth is going past a simmer. When all the vegetables are cooked to your liking, eat up! Hope you enjoy!
Source of recipe: I was playing around in the kitchen, and this is what I got.