Well this is a simple recipe, modified from one of my mom's. I literally just take all the leftover vegetables and cook them in a soup that is tomatoe based. It makes tons and then you can have leftovers for weeks!
This time I used a chopped up purple cabbage, 1 can diced tomatoes, 1 jar spaghetti sauce, 1 bag frozen peas, 1 bag frozen corn, 1 bag frozen brocolli and cauliflower, and 1 bag of frozen spinach.
I put all of them in to the pot and then filled it up to the top with water, then cooked it on medium for 2 hours.
I also made this delicious vegan chocolate cheesecake, but I don't think I can post the directions since the recipe is directly from my new vegan baked cook book.
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