Divide tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers). Top each with 1/2 cup lima beans and 1/3 cup each carrots, bell pepper, tomatoes and spinach. Cover and refrigerate for up to 3 days.
To prepare 1 jar of soup: Add 3/4 cup broth to the jar; sprinkle with 1/4 teaspoon each Italian seasoning, garlic powder and crushed red pepper and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.
