• Total: 1 hr 30 min
• Active: 45 min
• Yield: 10 to 12 servings

2 tablespoons olive oil

8 ounces sliced button mushrooms

2 large yellow or white onion, chopped 

1 bunch celery, grated (see Cook's Note)

3 carrots, grated

2 green peppers, stemmed, seeded and grated

2 cloves garlic, grated

Half a head green cabbage, shredded

2 tablespoons low-sodium soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper

One 28-ounce can crushed tomatoes 

4 cups low-sodium chicken broth

1. Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
2. Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

To speed up vegetable prep you can use a food processor fitted with the grater attachment. Add any liquid accumulated from the shredded vegetables to the soup along with the broth.