1/4 Cabbage- cut into 2 inch pieces
1 Cup diced onion
1 Cup diced mixed mini bell peppers
2 Small Zucchini- diced into 1/2 " quarter pieces
4 garlic cloves - minced
2 Teaspoons ground cumin
2 quarts vegetable stock
1/2 cup chopped cilantro
Salt and pepper to taste
Quarted limes ** optional
In a large pot add 1 cup of broth and bring to a simmer. Add onions and garlic turn heat down to allow the onions and garlic to soften, but not get carmalized, about 5 minutes. Add The remainder of the vegetables, cumin, and broth. Bring to a simmer and cover for 10 minutes.
Serve in a warm bowl and enjoy. Squeeze fresh lime juice to brighten the soup. Toasted corn tortillas crushed ontop of the soup are a beautiful addition.