Use whatever vegetables you have in your kitchen.
In a large soup pot, saute with water the celery, carrots, green peppers, and onion.
Once the veggies begin to soften add in cut green beans, zucchini, and mushrooms.
Stir in onion powder, garlic powder, Thai seasoning, and vegetable broth base (adding in water as needed so veggies do not burn).
Add in the canned goods.
Along with the diced tomatoes, add in 1-2 cups of water (depending on how you thick you want the soup to be), and bring to a rapid boil covered.
After about 6-8 minutes boiling, turn heat to a low simmer, and allow to simmer for about 20-30 minutes.
Add salt to taste.

5 stalks celery
3 colored carrots
1 onion
1 green peppers
1 zucchini
1 cups green beans
5 mushrooms
1 can organic corn (drained)
1 can beans of your choice
1 large can diced tomatoes
Spices of your choice
Onion powder
Garlic powder
Thai seasoning
Vegetable broth base