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Thanks and soup recipe

A public thank you to Jan B. and sherron@xxxxxxxxxxxxx for supplying me with
the chocolate-zucchini -carrot recipe and to the gentleman who gave me
information on the Vegie/Vegan cooking school on the west coast, I appreciate
your sharing.

Here is a recipe for soup that is easy and usually the ingredients are found
in our kitchens so we don't have to run out for exotic ingredients.
Adapted from a recipe that called for 1 lb. h-burger in the ingred. list. From
Cook and Tell a newsletter recipe forum.

Magic Mountain Soup.

1 bag frozen mixed veggies
1 large (28oz) can whole tomatoes 
2 carrots, maybe 3, chopped
2 celery stalks, maybe 3, chopped
1 onion, chopped
1 or 2 tsp. chili powder (or any herbs/spices of choice)
1 1/2 tsp. salt (add or subtract to your taste)
3 bouillon cubes (use vegie or onion or canned broth)

Dump everything in a big pot, Dutch oven, cauldron, pail, or crockpot,
depending  on what's around.  Pour in water to cover, plus an inch or so more.
Then just let'er cook for an hour or three, boiling first, then tapering off
to a simmer.   Keep it bubbling just as long as you like, and a reheat of
course improves it.  At the tail end of the process, sprinkle a few shakes of
crushed red pepper into the brew.  If the impulse comes to toss in 3 whole
cloves and a bay leaf at the beginning, act on it.  Makes a ton. (Original
You can throw in some reconstituted tvp at the end, simmer together a bit.
This recipe can easily be adjusted to more or less, I usually have about 6
quarts.  So there is some left to freeze.  I've used all different kinds of
frozen vegies and skipped the fresh if I was in a hurry.  Also it is great to
throw in most any kind of leftovers like grains, casserole, etc.  I usually
simmer some onion and garlic for a few minutes before adding the rest.  

A nice fall recipe, even in Florida we have some cooler days!