I call this soup my "Everything but the Kitchen Sink" dish. I follow a very basic recipe from Food Network to get the base going (probably could have figured it out on my own but I was lazy) and then jazz it up with lots of healthy veggies.
This recipe yield just a few servings, so I doubled it (and maybe a little more).
Get the onion sauteing in the butter and it's smooth sailing from there.
I should have fine-tuned knife skills by now, but I'm still sloppy. No cut fingers (knock on wood) but I am just not coordinated to go fast with a knife for dicing.
I added some other spices, including paprika, thyme, celery seed and garlic powder and limited myself to three cups broth and one cup water. I didn't want to overdue it on the salt.
Because I have to have something to dunk in my soup, I picked up a cheddar biscuit mix at the dollar store. Not realizing it only made five biscuits, I was a little bummed, but it was a perfect side to dunk.