4. Add vegetable stock and cook.
Add the vegetable stock and raise the heat so that the soup comes to a boil. Lower the heat to medium or medium-low and simmer uncovered about 10 minutes until vegetables are tender.
5. Season and serve.
Add salt to taste and cumin (if using) and cook another 4-5 minutes. For a different texture, you can also puree some of the veggies in the blender and then add them back to the soup pot. Serve warm! Enjoy by itself or serve with cornbread or over rice, quinoa, or millet.