I made this soup as an improvisation on Dr. Oz's Garden Vegetable Soup (from "YOU! on a Diet"). I just used what I had on hand and it turned out so delicious, I just had to share! I've made similar veggie soups before and they tasted less than great, so I wanted to share this one that is bursting with flavor, nutrition, and a little bit of spice. Enjoy!!!
Heat olive oil in Dutch oven or large pan over medium heat. Add onions and garlic and cook for about 5 minutes, or until a tiny bit of brown crust begins to form on bottom of pan.
Add carrots and cook for 5 minutes. Add mushrooms and cabbage and cook for 5 more minutes. The pan/Dutch oven will look too full to possibly fit any more ingredients, but the cabbage will cook way down when you add liquid.
Add can of tomatoes with chilis, tomato soup, and 8 cups of broth. I used Penzeys beef broth (8 cups water, 4 teaspoons beef base)and it was fantastic. Add 1 cup cooked meat (I used chicken breast meat). To keep it vegetarian, use vegetable broth and omit meat. I do not recommend using water.
Add your Mural of Flavor or other herb blend and stir well. Let simmer uncovered for 20 minutes, or until cabbage begins to soften.
After cleaning your collards or kale, tear into small pieces and add to soup. I like to add these now to avoid them getting overcooked. Stir well and cook for additional 10 minutes.