I'm posting this for Jordy. I'm still experimenting with this recipe to make it perfect, but this is what I have so far. It's a very yummy way to get your veggies in! If you have a food processor it will make the chopping and pureeing much easier.
1/2 - 1 Tbsp olive oil
2-3 tsp minced garlic
1 Tbsp minced onion
1 quart chicken broth (100% fat free, no MSG)
1 quart veggie broth
2 cups water
1 can tomatoes or 3-4 fresh med tomatoes, pureed well
3-4 potatoes, diced
3-4 carrots, diced
2 zucchini, sliced or diced
handful of cut okra (I use frozen)
1 tsp basil (approx... season to taste)
2 bay leaves
1 tsp salt (approx... season to taste)
1 tsp thyme (approx... season to taste)
1/2 cup elbow noodles (no egg)
For protein, choose one of the following:
1 can garbanzo beans, drained and rinsed well
cooked chicken
tofu, drained and cut in small cubes (I haven't tried this yet)
In large pot, saute garlic and onion in oil over med heat. Add veggies and saute for a minute or two. Add broth, water, tomatoes, seasonings, and garbanzo beans (if you're using them). Simmer until veggies (and beans) are tender. Add chicken or tofu. Simmer at least 10 minutes. Add pasta and simmer 10-12 minutes until noodles are tender.
This soup is loaded with SF! The IF in this comes in the form of tomatoes, okra (IF outside, SF inside), and garbanzo beans (IF outside, SF inside). You could also try green beans or something like that if you prefer. The gummy SF in the middle of the okra cooks out and makes the soup creamy. Even if I don't eat much of the okra, I still put it in the soup. If you like a less creamy soup, you can leave the okra out and add a little more broth or water. I'm still experimenting each time to make this recipe perfect for me, but hopefully this will help you, too. Enjoy! 
1/22/07 - NOTE: I have posted a revised recipe below!
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Lots O Veggies Soup
