GLUTEN-FREE VEGAN BEET SOYRIZO MINESTRONE

This is one of those gluten-free vegan recipes that, if it weren't so healthy and delicious, I'd hesitate to post, because it is so improvised as to hardly be a recipe at all. For one, I made my own vegetable stock for the first time (I usually use Better than Bouillon vegetable concentrate), by simply take all the vegetable trimming I'd been saving in the freezer for months and boiling, then simmering, them in maybe 8 cups of water for an hour or so, before straining the liquid and discarding the vegetable scraps.Then i diced a medium onion, threw it in some olive oil, added about a quarter cup of Trader Joe Soyrizo separated into bits with a fork, about a tablespoon each of smoked paprika, oregano and basil, a teaspoon of garlic powder, a 15 oz can of kidney beans (rinsed and drained), two cups pureed grape tomatoes (or use some canned crushed tomatoes), two cups mixed roasted vegetables (beets, green peppers, carrots and onions), four cups frozen vegetables (I used peas, butternut squash cubes and broccoli, but use any mix you like). Added a bit of salt. You get the idea. I just used what was around.