Low Cal Veggie Soup

1 can diced tomatoes
1 can corn
1 can green beans
1 can kidney beans
6 carrots cut into 1/4" 'disks'
1 small diced onion
1 can tomato paste
4-6 beef bullion cubes
2tbsp basil
1tbsp thyme

Drain and rinse all canned veggies. Combine all ingredients into a large stove top pot. Add water until it stands approximately 3" above veggies. Cook on medium to simmer for 45-60 minutes. You may need to add water throughout depending on how much cooks out and how much liquid you prefer in the soup. I'm not good at exact measurements; I cook like a southern granny who measures things with an old coffee cup and a whim.
The bullion and tomato paste give a similar flavor to fatty beef stock that grandma uses to make veggie soup really good.
*Sometimes I use black beans rather than kidney beans.*