Quick Italian Vegetable Soup Recipe

Heat oil in a large stock pot over medium-high heat. Saute onion carrot and celery until onion is translucent and vegetables are tender 5 to 7 minutes. Stir in tomatoes and Italian seasoning and cook 5 minutes more stirring frequently.

Dissolve bouillon cubes in water and stir into vegetables. Adjust heat to a medium simmer and cook approximately 10 minutes. Add zucchini and cabbage sprinkle with garlic salt and cook until tender 5 minutes more. Adjust seasoning with salt and pepper and serve.