Janet's Tomato Vegetable Soup/Stew

Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions
12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots
3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks
2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes
2 cans pureed tomatoes
½ can tomato paste
4 containers vegetable broth
3 cups Northern white beans, cooked
4 Tbsp. Worcestershire sauce
4 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. ground Thyme
2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions

1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
2. Add onions, garlic and cook until onions soften (2-4 minutes).
3. Add carrots and celery and cook about 5 minutes.
4. Add the dried herbs and bay leaves.
5. Add the cabbage and stir, cook for about 5 minutes.
6. Add all the tomato items and stir.
7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
10. Taste and adjust seasonings to your liking.
11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
12. Use the mashed white beans to thicken the soup to your liking.

You can also add meat or shrimp to make the soup a little more robust.