Ingredients:
1 -2 tablespoon olive oil
1 chopped onions
2 -3 carrots, cleaned and sliced
2 stalks celery, chopped
1 cup of chopped cabbage
1 bay leaves
3 garlic cloves, minced
1 teaspoon steak seasoning
2 quarts chicken stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve) or 2 quarts vegetable stock ( homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve)
1 (14 ounce) cans diced tomatoes
1 (15 ounce) cans cannellini beans or 1 (15 ounce) cans kidney beans, drained
1 (11 ounce) cans corn, include some of the liquid
1 large zucchini, quartered and sliced
salt and pepper
green beans or peas or mushrooms or potatoes or cooked egg noodles, but adjust the amount of stock accordingly
Directions:
In a soup pot, over medium heat, heat the olive oil and saute the onion, carrots, celery, cabbage, bay leaf, garlic and steak seasoning for about 5 minutes.
add the stock, tomatoes, beans, and corn. add salt and pepper to taste. bring to a boil and lower heat to simmer for about 30 minutes.
Add the zucchini and simmer for and additional 10-15 minutes.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.