Vegetable Soup

I'm always looking for easy ways to incorporate vegetables into my meals. There are only so many salads I can eat. Last night I had a pretty late lunch and didn't want to settle for a bowl of cereal for my dinner so I decided to whip up some homey vegetable soup. I used a mixture of beef broth and vegetable broth to layer more flavor into the soup and create a rich broth. It's a great base that can be used to add in other proteins such as crab or beef. Feel free to add any and all vegetables that you love. 

Vegetable Soup
3 Cups Red Potatoes, diced
 4 Large Carrots, diced
1 1/2 Cups Celery, diced
1 Bunch of Radishes, diced
Half of a Large Yellow Onion
1 Cup Frozen Peas
1 Cup Frozen Corn
1 Cup Frozen Green Beans
1/2 Head Cabbage, quartered and sliced
1 Can Diced Tomatoes
4 Cups Beef Stock, unsalted
2 Cups Vegetable Broth
2 Teaspoons Old Bay
1 Cup of Parsley, chopped
1 Dollop of Pesto, optional
2 Tablespoons Olive Oil
Salt and Pepper to Taste

Start by heating the olive oil in a large dutch oven. Mine is 6 Quarts and the soup filled it to the rim so I'd suggest a larger pot if you have it. Next, saute potatoes, carrots, celery, onions and radishes until they just start to soften. Pour in the can of diced tomatoes and add a large pinch of salt and old bay. Add in the beef broth and bring soup to a boil. Cover and cook for 7-10 minutes or until vegetables are fork tender. Stir in half of the parsley and cabbage. Cover and cook another 5 minutes. When cabbage is cooked, stir in peas, corn and green beans. Cook until heated through, about 2-3 minutes. Stir in pesto, pepper, vegetable stock and remaining parsley. Taste and adjust seasoning to your liking. Serve and Enjoy!