Loaded with fresh, colorful vegetables, simmered together in a robust, herby broth, this is the best vegetable soup you will ever eat! It's made in one pot, completely customizable, and ready in about 30 minutes! 

This is definitely my favorite vegetable soup on earth. It's jam-packed with healthy produce - onions, carrots, celery, cabbage, mushrooms, zucchini, and garlic. The vegan broth is scented with Italian seasoning - a lively blend of basil, oregano, rosemary, and thyme. All that flavor in ONE spice bottle! 

This soup is completely vegan! And it's unbelievably satisfying. The vegetables will fill you up and keep you satisfied for hours! I served crackers on the side and it was a complete, satisfying meal! You can also serve the soup with warm, crusty bread - YUM! 

I didn't add parmesan cheese this time, but it's a great addition. Serve regular or vegan parmesan cheese at the table; the nutty cheese adds a blast of flavor in every bite. It's not needed, but it's a fun addition. 

Add more vegetables, or swap in your favorite veggies with ease! Feel free to add peas, corn, cauliflower, and/or any frozen vegetable you love! 

Serves 4

INGREDIENTS

1 tablespoon olive oil

1/2 cup chopped onion, any color, I used white onion

2 stalks celery, chopped

2 carrots, peeled and chopped, or 1 cup baby carrots, chopped

2 cloves garlic, minced, or 1 teaspoon pre-minced garlic 

1 teaspoon Italian seasoning

Salt and freshly ground black pepper

1 small head green cabbage, cored and chopped

8 ounces sliced mushrooms, button or cremini

28-ounce can crushed tomatoes

2 -3 cups vegetable broth

1 zucchini, cut into bite-size pieces

Chopped fresh parsley for serving, optional

INSTRUCTIONS

Heat the oil in a large stock pot or saucepan over medium-high heat. Add the onion, celery, and carrots and cook for 3 to 5 minutes, until the vegetables soften. Add the garlic and Italian seasoning and cook for 1 minute, until the herbs are fragrant. Stir in the cabbage and mushrooms. Cook for 2 minutes, until the cabbage starts to soften, stirring frequently. 

Add the crushed tomatoes and 2 cups of the vegetable broth and bring to a boil. Reduce the heat to low, partially cover and simmer for 20 minutes. Add the zucchini and simmer for 5 minutes. For a thinner soup, add more vegetable broth if desired. 

Season to taste with salt and black pepper. Top with parsley, if using, and serve.