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60% of soup success is knowing when to add which ingredients. Do you want flavor? Texture? Do you want the collagen or pectin or oils to give the broth some body? You don't want undercooked beans or overcooked pasta.
Soup can be easy, and this guide gives you a good idea of what goes into a soup. But do yourself a favor and look up an actual recipe.
Also, don't use low sodium broth. It's going to taste bad until you add salt. The salt flavors the vegetables and grains cooking in the soup. If you must be on a low sodium diet for health reasons (like kidney failure), then do what you must. But don't trust any recipes from a source that recommends low-sodium broth as standard. It's like a baker who shares a bunch of cake recipes and all of them use Stevia instead of sugar.
Disagree on low sodium broth. It may seem redundant to use low sodium broth and then add salt, but the reason low sodium is recommended isn't because you're not supposed to salt stuff, it's because a cook can easily control the appropriate amount of salt, but if you add broth with a lot of it you're introducing another variable that you can't control as easily, especially if you want to add more broth later after you've already gotten it salted correctly.
So you can use full salt broth but most "trustworthy" sources recommend low sodium for a reason, and assume you know the basic premise of salting your food without complicating the process.
Can I add more salt? Yes, during cooking or at the table = food is edible
Can I remove too much salt? No, you're stuck with it and possibly ruined your food unless you add a ton more stuff into the pot to try and balance the salt content