This soup can be made in under 30 minutes and feel free to "play" with the ingredients. I use almost any combination of vegetables, I will substitute green beans for the zucchini, parsnips or winter squash for carrots and leeks for the onions. It is a great recipe when you want something good to eat and want to use vegetables that might go to waste.

2 carrots, diced into small pieces
1 onion, peeled and sliced
2 celery stalks, thinly sliced
2 cups chicken or vegetable broth
1 or 2 cups cabbage, finely shredded
1 zucchini, diced into small pieces
1 ( 28 oz) can of diced or chopped tomatoes
salt and pepper
1/4 tsp. dried basil or oregano ( optional)

Place carrots, onion, and celery in a 3 quart saucepan. Add broth. Heat until it almost comes to a boil. Reduce heat and simmer uncovered for 5 minutes.
Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until all vegetables are tender. Serve hot. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

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