INGREDIENTS
1 tablespoon olive oil
8 oz mushrooms, diced
1 teaspoon paprika
1 teaspoon fennel seed
½ teaspoon pepper flakes
½ teaspoon Italian seasoning
1 tablespoon Better than Bouillon**
½ cup green beans, chopped
½ cup celery, diced leaves and all
1 cup diced tomatoes
½ cup carrots, sliced
½ cup sweet bell peppers, diced
3 tablespoons tomato paste
½ cup zucchini or yellow squash, sliced
1 cup cabbage, chopped
1 cup broccoli florets
8 cups water
¼ cup Parmesan cheese, grated
2 cloves garlic, crushed
INSTRUCTIONS
In a large soup pot, add the oil and heat to medium high.
Add in the mushrooms and all the spices except the garlic. Mix well and let the mushrooms cook for a few minutes until they are almost cooked.
Add in the rest of the vegetables, tomato paste, Better than Boullion and water. Mix well and bring to a boil. Then turn down the heat to let it simmer for 20 minutes.
Now you want to add in the Parmesan cheese and crushed garlic. Mix well and let it simmer for 5 minutes more and you are done.