- 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!
ADVERTISEMENT