Hearty vegetable soup

1 large onion, chopped
1 potato, chopped
3 carrots, peeled and chopped
3 stalks of celery, sliced
1 32 oz. can crushed tomatoes
1 C. frozen English peas
1 C. frozen green beans
1 C. frozen corn
enough vegetable bouillon cubes to make 8 C.--but use only 6 C. water with it
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. cayenne
1 bay leaf
1 tsp. salt
ground pepper to taste

Combine all ingredients in a large pot. Bring to a boil, then lower to a simmer. Simmer, stirring occasionally, till the carrot is tender but not mushy (about 45 minutes). Remove bay leaf.

Add additional salt as desired.

Notes: 

Completely ad-libbed. I guess I'm slowly learning how to cook.