Combine all ingredients in large bowl. Transfer to stockpot or half hotel pan depending on desired heating method.
Heat using desired method (stove-top or covered in oven) until soup reaches 165°F for 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
To serve, ladle 6.6 ounces (generous 6-ounce ladle) into desired serving bowl.
If a more chunky soup is desired, add 8.75 cups diced assorted bell peppers for 1/2 cup vegetable per 7.75-ounce serving. Adjust seasoning as desired. For a great to-go option: Serve with 2 ounces eq. grain whole-grain roll and 1/2 cup fruit.