The OP is destroying most organic nutrients present in his ingredients with prolonged boiling. Vitamins etc.
My approach is to cook vegetables by bringing beans, broccoli, cabbage and cauliflower to the boil briefly, then simmer for five minutes. I drain the water off, and put them all in a blender.
I then add chunks of New Zealand Mainland vintage cheese, plus sai ua, northern Thai herbal sausage. I blend, adding boiling water to achieve the desired consistency.
The end product is similar to a mulligatawny. Australians can add Vegemite for B vitamins, and extra flavor. Filling, and tasty.
IMO that is soup. From the OP's description, he is in the process of making mush.