One of the realities of taking a few days away from home at this time of year is that the veggies just keep coming! When I got home I found that the tomatoes are finally (!) beginning to ripen and the green beans and squash didn't slow down in my absence. So - vegetable soup (I love vegetable soup for breakfast). When I make veggie soup, both the veggies and the seasonings are different every time. This time I had zucchini, yellow straight neck squash, green beans, parsley, and monster tomatoes from the garden. I had a couple of carrots in the fridge, some frozen corn in the freezer, and an onion. There was a veggie bouillon cube in the pantry. No celery on hand - who can have soup without celery? but it worked fine. I'd found some suggestions before on soup seasonings that I've used and liked, but this time I had some leftover seasoning from canning Mexican tomatoes sitting on the sink. Why not? I threw it in. The seasonings are the ones from the Ball canning site [Herbed Tomatoes https://www.freshpreserving.com/herbed-tomatoes-%7C-seasoned-tomatoes---ball-fresh-preserving-br1065.html] (for 6 pints - I had about 1-1/2 to 2 T left over):

• 6 tsp chili powder
• 2 tsp ground cumin
• 2 tsp oregano
• 2 tsp garlic powder
• 2 tsp ground coriander

It needs some salt too, but that was all I did to it. Great! Just thought I'd share