First, I start early in the morning with making my veggie stock, or I pull some out of the freezer if I happen to have some in there.
1 bunch carrots
1 bunch celery
3-4 medium onions
1-2 heads of garlic
This is the base for my soup. At this point I typically fill a couple quart containers and stick them in the fridge to cool, then put them in the freezer for use at a later date. Make sure you leave enough head room if you are using glass, so you don't have an explosion in your freezer!
To the base today I am adding a quart of crushed tomatoes, frozen corn, frozen peas, frozen peppers, leeks, and celeriac. I throw all the fresh veggies in and cook until they are soft, then I add in the frozen veggies at the end. Season with red pepper flakes, parsley, and more pepper, and you have my veggie soup :-) I am also making some rice to put in the soup. Because I am planning on freezing some of this soup I am not adding the rice to the soup, I am cooking it separate. But, you could easily put the rice in the soup to cook, just watch the liquid level and add more water if you need to.