What to do with a half head of cabbage, carrots, spinach, and other veggies pleading to be cooked - MAKE SOUP!

There are moments that I just love to clean out my frig and prepare a healthy, hearty soup. This is what I had on hand to create this delicious dish. Any other veggies will do - peas, beans, edamame, etc.

Cabbage is another powerhouse veggie loaded with fiber and a good source of a glucosinolate called 'sinigrin' a compound found to have preventive properties re bladder, colon, and prostate cancers. Cabbage is also very high in vitamins K, C and B6. So make friends with cabbage and enjoy on a regular basis.


1/2 head green cabbage, grated (I just slice to slice by hand.)
1 large sweet onion
6 medium garlic cloves, minced
5 carrots, sliced
5 celery stalks, sliced
3 large button mushrooms, sliced
1/2 package frozen chopped spinach
1/2 large zucchini, sliced
1/2 package frozen stir fry veggies
2 qts. low sodium vegetable broth
1 (28 oz ) can organic diced tomatoes or plum tomatoes (chopped)
1 (15 oz.) can diced tomatoes
2 1/2 tsp ground fennel seeds
2 tsps ground dried thyme
2 tsps ground dried oregano
salt and pepper to taste
Prepare the veggies - chopping, dicing, mincing.

Add about 1/2 cup of veggie broth in large soup pot, heat on medium.

Saute the onion, garlic and mushrooms for about 5 minutes till soft.

Then add the cabbage, and all the other ingredients. Bring to a boil, then simmer on low medium for about 45 minutes to 1 hour. Stir every now and then to prevent sticking. Add salt and pepper when done to taste.