3 Tbsp olive oil

2 cups diced sweet Vidalia or yellow onion (about 1 large)

1 cup diced celery (about 2 stalks)

4 garlic cloves, minced

4 cups shredded green cabbage

1 medium red bell pepper, diced

1 medium yellow or orange bell pepper, diced

1 cup sliced carrots

1 cup green beans, cut into 1” pieces

1 cup sliced mushrooms

8 cups low-sodium vegetable broth

1 (15-oz) can petite-diced tomatoes

1½ cups edamame or 1 (15-oz) can beans (garbanzo, cannellini, or kidney), rinsed

3 bay leaves

1 tsp cumin

1 tsp dried oregano

1 tsp dried thyme

½ tsp dried rosemary

Pinch cayenne pepper (optional)

2–3 tsp salt, to taste

1 tsp black pepper, to taste

3 cups broccoli florets

2 cups diced zucchini

1–2 Tbsp lemon juice (optional)