Vegetable Chowder

This soup is easy, delicious, comforting, and it uses up the ends of all the veggies left in your fridge at the end of the week. In other words, it's everything a soup should be.

2 tbsp oil
1 large yellow onion, diced
1 large carrot, diced
1 large stalk of celery, diced
3 cloves of garlic, minced
1 large russet potato, diced
3/4 C green beans, trimmed and cut into inch long pieces
3/4 C broccoli, cut into small florets
1/2 C each frozen corn and peas
2 C unsweetened almond milk (or whatever you have)
1/4 C white/light miso paste, dissolved into the milk
1 fake chicken bullion cube
1/4 C nutritional yeast
2 tsp poultry seasoning
1 small bay leaf
salt and pepper to taste
finely diced red pepper, flat leaf parsley, and a dollop of plain soy yogurt to garnish, if you're feeling adventurous

In your soup pot, heat the oil over medium high heat. Add the onion and cook until starting to turn golden and soft. Add the carrot, celery, garlic, and cook for 5 minutes. Add the potato and 3 cups of water. Allow to come to a boil, then reduce to a simmer until the potatoes are just cooked through. Add the green beans, cook for five minutes. Add all the remaining ingredients, increase heat to medium to boil, then reduce heat and serve.