Vegetable Soup Recipe

Ingredients  

• 1 teaspoon olive oil or butter
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups cabbage chopped, approx. ¼ head of cabbage
• 1 cup carrots diced
• 1 cup green beans cut into 1″ pieces
• 2 whole bell peppers chopped
• 2 cups cauliflower florets or broccoli
• 28 ounces low sodium diced tomatoes with juice
• 6 cups low sodium beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• ½ teaspoon thyme
• ½ teaspoon basil
• pepper to taste
• 2 cups zucchini sliced

Instructions 

1. Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
2. Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
3. Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
4. Add in zucchini, simmer an additional 5 minutes or until softened.
5. Remove bay leaves before serving.