1 medium yellow onion, small dice

1 carrot, small dice

2 celery ribs, small dice

1 tablespoon minced garlic

1 ½ cups vegetable broth (oil-free recommended)

3 ½ cups water or broth

1 tablespoon lemon juice

4 sundried tomato halves, finely chopped (preferably oil-free)

1 to 3 teaspoons miso (chickpea miso can be used for soy-free option)

3 cups red potatoes with skins on, small dice

1 can (15.5 oz) cannellini beans, drained and rinsed

1 tablespoon nutritional yeast (optional)

3 cups Tuscan kale (Lacinato or Dinosaur kale), veins removed, cut into thirds (baby spinach can be substituted)

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons dried minced onion flakes

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried crushed thyme leaves (or ground thyme, adjust as needed)

1/8 teaspoon dried marjoram

1/8 teaspoon ground rosemary

1/8 teaspoon cumin (optional)

1 bay leaf

1 teaspoon sea salt (to taste)

1/4 teaspoon black pepper (to taste)

1/4 teaspoon red pepper flakes (optional)