Umami Winter Vegetable Soup

Makes 6 1/2+ quarts of soup 

Ingredients:

• 8 ounces of cremini mushrooms, sliced (I used 1 lb)
• 1 large onion, chopped and sauteed in oil
•  2 large carrots, chopped
•  2 celery ribs, chopped (I skipped)
•  4 cloves of garlic, chopped
•  1 teaspoon of fresh rosemary, chopped  (I skipped)
•  2 teaspoons of fresh sage, chopped  (I skipped)
•  28 ounces of crushed fire-roasted tomatoes (I used the kind with mild chilis)
•  2 ½ quarts of low-sodium vegetable broth (You can use chicken if you wish)
•  3 tablespoons of low-sodium soy sauce  
•  2” X 2” skinny square of parmesan rind  ( supposedly stays intact --I could not find mine)
•  1 pound, 2 ounces of pre-cut butternut squash cubes (the size of TJ's pre-packaged cut-up squash)   TIP:  You can roast the cubes & add near the end of the "soup-cooking" time, for an even richer taste.
•  10 ounces of chopped curly kale, stems removed (add near the very end to stay bright green--I did not)
•  2 cans (15 ounce ea.) no-salt Great Northern beans---DO NOT DRAIN! (I did drain)
•  2 tablespoons of red wine vinegar. 

    Cook it all in a crock pot or regular pot.