Step 1

Heat the olive oil over medium heat in a Dutch Oven or heavy pot.  Add the onions and celery and cook until they are soft.  Then reduce the heat and add the garlic, dried thyme, dried marjoram, and fresh ground black pepper. Cook for 1 minute, stirring constantly.

Step 2

Stir in the vegetable stock, carrots, fire-roasted tomatoes, potatoes, green beans, and bay leaves. Bring the mixture to a boil. Reduce the heat and simmer for 20 minutes.

Step 3

Add the cabbage and peas, cooking for another 10 minutes or until all the vegetables are tender. Remove the bay leaves from the soup.  If desired, sprinkle with dried or fresh parsley, Parmesan Cheese, and crushed red pepper.