Not totally from scratch, but super-easy recipe to play with 🙂
2-3 organic zucchini several stalks of celery 4 cloves diced/minced garlic vidalia onion fresh parsley kale fresh green beans 1 can organic garbanzo beans 1 can organic kidney beans couple handfuls of shredded carrots 1 32 oz can organic fire-roasted tomatoes,diced 1 15 oz box organic veggie broth (I use Swanson Organic because I kept reacting to the WholeFoods brand for some reason, I think they add yeast or possible a sweetener like agave that I am sensitive to)
On low heat I lightly fry the zucchini,onion,hand full of chopped kale, and celery in olive oil or broth, just soften slightly. I steam the green beans before adding to the soup, only because no one can wait for them to cook all the way through before they hit the soup,lol. I add the can of tomatoes to the fried veggies. After tomatoes get heated up, add carrots,green beans,beans,and lastly broth. I sprinkle-to-taste cayenne pepper, sea salt,and thyme.
Place on high until not quite boiling and then lower heat. Add the parsley and garlic and let hang-out until ready to eat.
When overgrowth is gone, add some crusty bread to this, its really filling!