I've been making soup since I was a kid, but I've never had this happen before. I'm having friends over for lunch tomorrow, so I made a pot of Tuscan-style vegetable soup using Swanson's Organic Vegetarian broth as a base. I've used it before with good results. I sweated leek, celery and carrot with garlic in olive oil, then added a bit more salt, fresh ground pepper and some dried herbs (thyme and Italian mix from Penzey's). Also going in the pot were Italian parsley, zucchini, diced canned tomatoes, a small amout of shredded cabbage, a can of rinsed canellini beans and some chopped frozen spinach. (I did put the entire block in, so that's a bit of water I hadn't thought of.) I added 2 quarts of the vegetable broth. After I let the flavors simmer on low about an hour, I tasted it and it was BLAH. Okay, how about some more tomato? I opened and tasted a 4 oz. can of pizza sauce; it seemed right so I added it too. Still, no dent in the flavor equation. I'm going to cool the soup and refrigerate it for tomorrow, then taste it again. Any ideas what I can do beyond dumping in a bunch of salt? I'd like to keep it vegetarian since I think one of my diners eats that way. By the way, I'm going to pass a dish of grated Parmesan with the meal.