- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
- 1 cup celery, diced small (about 2 stalks)
- 4 garlic cloves, peeled and finely minced
- 4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
- 1 medium/large red bell pepper, seeded, trimmed, and diced small
- 1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
- 1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
- 1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
- 1 cup sliced mushrooms (baby portobello, white, or your favorite)
- 64 ounces (8 cups) low-sodium vegetable broth
- one 15-ounce can petite-diced tomatoes (I use low-sodium)
- 1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed, optional (I use low-sodium beans)
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- pinch cayenne pepper, optional and to taste
- 2 to 3 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 cups broccoli florets
- 2 cups zucchini, diced small (about 1 1/2 large zucchini)
- 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
- Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
- Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
- Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.