1 tsp extra virgin olive oil (optional: swap for nonstick spray or a little water/broth)
2 cloves garlic, minced
½ onion, roughly chopped
3 large carrots, thinly sliced
3 large stalks celery, thinly sliced
1 head green cabbage, sliced into strips
2 zucchini, sliced and cut into half moons
4 c vegetable broth
2 15-oz can stewed tomatoes (I used 1 regular and 1 Mexican for a little kick; can swap for canned diced tomatoes)
2 cubes not-beef bullion (I used this brandbut also like this one) -- affiliate links)
1 15-oz can green beans, strained
2 bay leaves
½ tsp oregano
Salt and Pepper, to taste
Instructions
Heat the olive oil in a large soup pot. Saute the garlic and onion over medium heat until fragrant. Add the carrot and celery and cook a few more minutes.
Add the remaining ingredients. Cover and increase heat to bring to a boil, then reduce to medium/medium low heat.
Cook until veggies are soft/done to your preferences (I recommend at least 20 minutes if you like the cabbage soft). I cook mine for about 50 minutes.
Notes
Makes about 12 cups. Will vary based on the size/water content of your produce. Nutritional estimate includes optional oil.