TSA Cabbage and Summer Veggie Soup


  • 1 Tablespoon. olive oil
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 3 cloves of garlic, chopped
  • 2 Tbs. tomato paste
  • 6-8 cups broth (veggie, chicken, or beef) or water
  • 1- 15 oz. can of diced tomatoes (or fresh, if you have)
  • ½ lb. fresh green beans, tips removed, broken into small pieces
  • ½ head of cabbage, sliced or shredded
  • Salt and pepper to taste
  • 1 tsp. dried parsley
  • 2 zucchinis, chopped
  • (other veggie options include beets, turnips, potatoes, peppers)


Heat the oil in a large stockpot. Add the onion and cook under medium heat until tender, about 5 minutes. Add the celery and carrots and cook about 5 minutes until the vegetables soften a bit. Add the garlic and the tomato paste to the pot. Mix everything together well and let cook for 2 minutes. Add 6-8 cups of broth or water. Add the tomatoes, green beans, the cabbage and the spices. Mix well. Bring the soup to a boil. Then cover the pot most of the way and let it cook on low heat for about 30-40 minutes. When the vegetables are softened, add the zucchini and cook, uncovered, for an additional 10-15 minutes. The flavors will intensify over time. I think this is best a day or two after making it. Eat it hot or cold. And don’t forget to make a big batch so you can freeze some of it.