I always avoided making vegetable soup for lunch because I thought it would be too time consuming. But the sodium in canned soup is a bit too outrageous for me, so I looked around and found this easy shortcut:

Per serving:
1/2 cup low sodium V8 (25 cals)
1/2 cup water

Season as desired, black pepper, crushed red pepper, basil, oregano, etc. This is your base.

Add whatever combo of frozen veggies you desire, and heat. That's it!