In my kitchen today: soup's on
White Bean Cabbage Soup
You can make almost any kind of broth soup or chili by starting with a mirepoix (French - named for Duke of Mirepoix and the community he ruled) or soffritto (Called the Holy Trinity in Italian - translates as fried softly). This is a simple mixture of onion, celery and carrots (2:1:1 ratio approximately) that is sauteed gently in olive oil or butter until soft but not browned. This releases the flavors to infuse your soup.
To save time, chop the vegetables and add in one-pot portions to the freezer. Then it’s simply a matter of bringing them out to make a soup.