This is my best soups. Of course, I always think and consequently declare that but this one is outstanding. The larger chunks of vegetables make it different than usual homemade vegetable soups as do the hunks of chorizo (cooked) sausage which give the soup a bit more body. You can leave that out if you like or want a vegetarian soup. I serve this in crockery bowls, with garlic croutons on top, au gratin with Asiago or small chunks of parmesan cheese broiled into the croutons, at the last minute. This is a good time to have a basil, parsley, and rosemary plant on your kitchen window sill. This is a taste of summer in any month. Mostly, this soup is a taste of legend. It is that good.