Serves: 14
¼ cup water
1 clove garlic minced
1 large onion chopped
2 stalks celery sliced
2 larges carrots chopped or sliced
1.5 cups cabbage chopped
1 large potatoes ½ inch cubes
1 14-½ ounce can tomatoes
½ teaspoon salt
½ teaspoon black pepper ground
8 cups water
1 cup green beans cut in ½” pieces
1 small zucchini halved and sliced
2-3 large broccoli florets chunked
2-3 large cauliflower florets chunked
4 vegetable bouillon cubes
½ teaspoon thyme
1 Tablespoon soy sauce
Place ¼ cup water in soup pot and add garlic, onions, celery, carrots, cabbage, salt and pepper. Stir-fry for about 5 minutes. Add rest of vegetables and water and bring to a boil. Add bouillon cubes and thyme. Reduce soup to a simmer and cook until vegetables are tender (about 45 minutes).
Note: I dissolve my bouillon cubes by placing them in about 1/2 cup of the liquid and using the microwave. Then add it to the soup.