My recipes are all stuff I make up on the fly--mostly similar to Jeff's Fast Food DVD recipes, although of late I've used more fresh and less frozen veggies.
This one was particularly good. Please note that I don't measure. If you have to have measurements, sorry!
Chop and saute in water:
mushrooms (whatever kind you like)
Add spices--I used turmeric, garlic, cumin, coriander, and a little cayenne pepper).
When halfway cooked, add the following:
chopped red cabbage
chopped butternut squash
1 can no-salt added chopped tomatoes
1 can no-salt added beans (I used garbanzos but any would do)
While that's cooking, nuke some Yukon gold and sweet potatoes. Cook them until they are done but still firm. Chop.
When squash and cabbage are cooked to nearly where you want them (20 min or so for me), add the potatoes. Add a little balsamic vinegar. Cook another few minutes and serve! Good as it is or over rice.
I liked the combo of the butternut and the taters. I may never make it exactly that way again, LOL, but figured I'd pass on a winner!
NOTE: I tend to like big pieces of things in my soup, so my taters, squash, cabbage etc. are all chopped pretty large. You can make them smaller if you prefer--they will cook more quickly that way (and you could chop the taters and put them in without nuking if you made them smaller and it would still be done pretty quickly).