Chopped Vegetables Soup

1. Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
2. Add the Vegetables

Once the aromatics are softened, add the diced zucchini, chopped bell pepper, and cabbage to the pot. Stir to combine the vegetables.
Season with dried thyme, oregano, salt, and pepper. Let the vegetables cook for 2-3 minutes to enhance the flavors.
3. Add the Broth and Tomatoes

Pour in the vegetable broth (or chicken broth if you prefer) and the can of diced tomatoes with their juices.
Stir in the bay leaf and bring the mixture to a simmer. Once the soup is bubbling, reduce the heat to low and cover the pot.
4. Simmer the Soup

Let the soup simmer for 20-25 minutes, allowing the flavors to develop and the vegetables to become tender. Stir occasionally.
After about 15 minutes, add the chopped green beans. This helps to keep them crisp yet tender.
5. Adjust Seasonings