I never measure anything. A dash of this and a pinch of
that.

beef cubes
celery
onion
canned diced tomatoes
cabbage
frozen mx vegetables
beef bouillion granules
dash of worchester sauce
minced garlic
bay leaf
water
put all the ingredients in the crock pot to cook until
tender

How about some noodles? I like something solid in my soup.

For real flavor use a small bone-in roast for the meat. There is something about that bone that really makes the soup.

Best soup I ever made was called (I named it), Kitchen soup!
Pull out all leftovers you froze and make soup!
Served it with hoe cake, yummy!

From Taste Of Home Magazine April May issue 2006

Creamy Vegetable Soup
Prep/Total time 30 minutes

2 c. chicken broth
1/4 c. diced carrot
1/4 c. diced celery
1/4 c. finely chopped onion
2 T butter
1/4 c. all purpose flour
Dash salt
2 c. milk
1/2 c. cubed process cheese (Velveeta)

In a small saucepan, bring broth to a boil.
Add carrot and celery; simmer, uncovered, for 5 minutes or until tender.
In a large saucepan, saute onion in butter until tender. Stir in the flour and salt until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Stir in carrot mixture. Remove from the heat; add cheese and stir until melted.
Yield: 4 servings.

Never made it, but saved it a while ago:

Minute Minestrone from Everyday Cheapskate

3/4 cup chopped onion
2 to 3 cloves of garlic, minced
1 tablespoon vegetable oil
2 14.5-ounce cans vegetable broth
2/3 pound potatoes, peeled and cut into 1/2-inch cubes (2 medium potatoes)
1 1/2 cups frozen Italian mixed vegetables or mixed vegetables of choice
1 8.75-ounce can red kidney beans
1 15-ounce can chopped tomatoes
1 teaspoon dried Italian herb seasoning
grated Parmesan cheese

Sauté the onion and garlic in the oil in a medium saucepan over medium heat until tender. Add the vegetable broth and potatoes. Bring to a boil and reduce the heat. Simmer, covered for 10 minutes or until the potatoes are tender.

Add the mixed vegetables, kidney beans, tomatoes and Italian seasoning. Simmer, covered, for 10 minutes.

Ladle into soup bowls and sprinkle with cheese. Servings: 4.

This one is from Southern Plate, its very good.
I don't use the cabbage in mine, I add broccoli instead.

'Free' Soup

Vegetables of your choice, here is what I used for this

16 ounces frozen green beans
1/2 head cabbage, chopped
4-6 large carrots, peeled and chopped
16 ounces frozen okra
1 cup seasoning blend (you can substitute one chopped onion)
28 ounce can crushed tomatoes
1 packet Ranch dressing mix (dry)
6 cups water

Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer until vegetables are desired tenderness. Refrigerate leftovers. (Can also be made in crock pot)

Here is a link that might be useful: soup