Arlene's Vegetable Soup

INGREDIENTS
3 PACKAGES OF Manischewitz dry soup mix: (1) SPLIT PEA, (1) VEGETABLE (w/Mushrooms), (1) MINESTRONE
5-6 TBSP Consommé OSEM powder (can substitute with vegetable bouillon) (You can season the soup to taste by adding more consomme or bouillon while it's cooking)

Use a large stock pot with a lid.

SAUTÉ
  3 leeks, diced
  8 oz Crimini mushrooms, diced
  2 cloves garlic, diced
  2 huge parsnips, chopped
  6 carrots, diced or in small circles
  2 Japanese eggplants, diced (browned in scanpan)
  4 small zucchini, diced
  4 stalks celery, diced
  2-14 oz cans stewed tomatoes, cut them up while they're in the pot
 1/2 lb String beans, chopped
  3 small potatoes, chopped into 1-2 inch squares
  8 oz pkg of fresh spinach (remove the ends otherwise the spinach gets too "stringy" in the broth)

Chop all vegetables. When prepping vegetables below, dice them or chop them into sizes that you'd expect to see in a soup spoon. You don't want a whole spoonful of soup with just a huge stewed tomato in it. Larger sized chopped vegetables tend to make this soup look like a stew in the end.

Saute onions, garlic, mushrooms together in a separate pan.
Follow the directions on the dried soup mix packets - if you use all 3 packets, it's about 15 cups of water. You can add more water on day 2 if the soup gets too thick. 
Bring to boil soup packets and consommé powder.
Add other chopped vegetables.
Season with Salt and Pepper to taste.

Serves about 10-12 people. You'll have soup left over. It will thicken when left in the fridge. You can always add more water on day 2 and then season to taste with more consomme powder, salt and pepper, etc.