Written by John fenster
2 tablespoons olive oil 1 onion, chopped 2 carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 1 small head of cabbage, chopped 1 can (14 oz) diced tomatoes 8 cups vegetable or chicken broth 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper to taste 1 bay leaf 1 cup green beans, trimmed and cut into bite-sized pieces 1 zucchini, diced
Set the olive oil in a big pot over medium-low heat. Cut up the onion and add it along with the carrots and celery.
Add the chopped garlic and cook for another minute or two, until the garlic smells good.
Add the chopped cabbage and stir it in. Cook for 5 more minutes, or until the cabbage starts to wilt.
Add the chopped tomatoes and chicken or veggie broth. Put in the bay leaf, salt, pepper, dried oregano, and dried thyme. Mix things together well.
Turn down the heat and let the soup cook for 15 to 20 minutes, until the cabbage is soft.
Put in the squash and green beans that have been cut up. Keep cooking for another 10 to 15 minutes, or until all the vegetables are done the way you like them.
If you need to, change the spice and throw away the bay leaf.