Hearty Vegetable Soup

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

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.
3. add salt and pepper to taste.
4. bring to a boil and lower heat to simmer for about 30 minutes.
5. Add the zucchini and simmer for and additional 10-15 minutes.

olive oil, onion, carrots, stalks celery, cabbage, bay leaf, garlic, steak seasoning, chicken, tomatoes, cannellini beans, corn, zucchini, salt, green beans

Taken from www.food.com/recipe/hearty-vegetable-soup-114345 (may not work)