Ingredients:
- 6 cups vegetable broth (low-sodium)
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes (no added sugar)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups cabbage, shredded
- Optional: Dash of hot sauce or red pepper flakes for added heat
Instructions:
- In a large pot, sauté the diced onion, carrots, celery, bell pepper, and garlic over medium heat until the vegetables begin to soften.
- Add the vegetable broth, zucchini, green beans, diced tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper. Stir well.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes or until the vegetables are tender.
- Stir in the shredded cabbage and cook for an additional 5-7 minutes until the cabbage is tender.
- Adjust the seasoning with salt and pepper to taste. If you like a bit of heat, you can add a dash of hot sauce or red pepper flakes.
- Serve hot and enjoy your zero-point vegetable soup!