The veggies are onion, celery, green peas, green beans, garden peas, butter beans, brussel sprouts, broccoli, cauliflower, red peppers, zucchini, mushrooms, yellow squash, green peppers. Fresh herbs are thyme, dill, and rosemary (just guessed on the spices). Also used a little dry Italian seasoning. Himalayan sea salt & fresh cracked pepper, of course.
Thousands and thousands of people in Europe use stock cubes for their soups, so do I. If I feel like making soup right now, using chicken or beef or vegetal, the choice is easily made and I will have a nice soup within... half an hour. Knorr has some very good quality cubes but there are also others and other types of commercially made "stocks" like the now very popular and tasty low-salt pastes. I keep the space in my freezer for little quantities of homemade stock to be used in sauces. When using cubes, I always stay under the amount that Knorr advises. Something like 2 cubes for 1,5 liter of stock instead of 3 cubes which is always much too salty. This allows me to season soups as I want it.
Also, I never make large quantities of soup that is going to end up in the fridge, I call that a waste of space.
Counting the number of veggies you used, IvyLeaguer, you certainly don't avoid a lot of work. On the other hand, fwiw, I really think that you can make a lot of interesting soups by restricting the number of ingredients, which is not a general rule at all, I'm just suggesting. Some ingredients work well together, but not everything.
To give you an idea; I mostly use onion, garlic, sometimes celery, potato which will bind the soup after mixing it. Let's call that the base. To that I add one or two main ingredients, everything cut mirepoix-style. Add any variation on herbs and spices that will fit the main ingredient. All of this go in a pot with olive oil and I sweat it (NO coloring! Stir often) for at least 15 minutes to open up the flavors; you will notice a very different more intense smell after 15 minutes! Only then add the HOT stock. Simmer for as long as the toughest ingredient need; that's mostly the potato, which is 30 minutes. Mix. Taste for seasoning and adjust if necessary. Done.
Here's a few of my concoctions;
Fresh tomatoes and meatballs
Nettles!!! with homemade breadsticks made from puff pastry.
Champignon soup from champignon and a little dried porcini.
Cauliflower soup with Madras curry and skewers with chicken and tarragon.
Hokkaido pumpkin soup topped with chorizo and cream
It would be a great challenge for this forum to make suggestions for soups, based on the ingredient list you posted. I'm sure you can make a lot of interesting variations on soups with it.; "The veggies are onion, celery, green peas, green beans, garden peas, butter beans, brussel sprouts, broccoli, cauliflower, red peppers, zucchini, mushrooms, yellow squash, green peppers. Fresh herbs are thyme, dill, and rosemary (just guessed on the spices). Also used a little dry Italian seasoning. Himalayan sea salt & fresh cracked pepper, of course."