Heat oil in a large pot and cook onion and garlic until tender.
Add carrot, celery, and cabbage. Cook an additional 5 minutes.
Stir in all remaining ingredients except zucchini.
Simmer for 10 minutes. Add in zucchini and simmer an additional 5 minutes or until tender.
Optional, remove 2 cups of broth/vegetables and blend. Add back to the soup to thicken.
Remove bay leaves before serving.
To thicken the soup: Remove and blend 2 cups of the soup, then add it back to the pot. Leftovers: 1) Cool soup completely! 2) Pour into airtight containers or well sealed zippered bags. 3) Refrigerate for 2-3 days or freeze for 4-6 months.