Hearty Vegetable Soup

My husband and I love soup! I came up with this one and different variations with whatever I had on hand. So that means that this is more a method than a strict science. Just try different variations and see what you get! This goes well with hot cornbread.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 -2  tablespoon olive oil
• 1  chopped onion
• 2 -3  carrots, cleaned and sliced
• 2  stalks celery, chopped
• 1  cup  of chopped cabbage
• 1  bay leaf
• 3  garlic cloves, minced
• 1  teaspoon  steak seasoning
• 2  quarts  chicken stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve) or 2  quarts  vegetable stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve)
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans or 1 (15 ounce) can kidney beans, drained
• 1 (11 ounce) can corn, include some of the liquid
• 1  large zucchini, quartered and sliced
•  salt and pepper

• You can also try adding

•  green beans or  peas or  mushrooms or  potatoes or   cooked egg noodles, but adjust the amount of stock accordingly

Directions

1. In a soup pot, over medium heat, heat the olive oil and saute the onion, carrots, celery, cabbage, bay leaf, garlic and steak seasoning for about 5 minutes.
2. add the stock, tomatoes, beans, and corn. add salt and pepper to taste. bring to a boil and lower heat to simmer for about 30 minutes.
3. Add the zucchini and simmer for and additional 10-15 minutes.