If you're a novice, I suggest getting some basic cookery books and starting from there. That said, I do recommend making proper bone stock, as packaged stocks are (imho) rubbish and largely defeat the purpose of making soup at all.
In short, though, I brown a little onion or leek (depending on the type of stock used) and may brown some diced root vegies too. Throw in the stock, and maybe some meat off the aforementioned stock bones. Simmer. Throw in any extra vegies that need less cooking time (e.g. green herbs). Serve. Eat.
If you own a blender, you can also puree the soup once the veg have cooked. This can make it easier to digest, especially if you are using veg that would ordinarily be impossible for you to eat.
All the best.
Co-Moderator Crohn's Forum. New meds thread