Chop what you have and set aside (some good ones are carrots, celery, cabbage, zucchini, turnips etc.)
1 small onion chopped
1 (14-oz.) can diced tomatoes
1 teaspoon garlic powder
1 teaspoon thyme
Salt and pepper to taste

In a soup pot, sauté the onion till almost clear. Add the rest of the vegetables and cook about 2 minutes. Add the chicken broth you just made and seasoning. Let simmer till vegetables are tender and serve with plenty of bread and butter.