1 lb. vegan beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
5 cups water
1 10.5 oz. can low sodium vegan beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5 oz. can kidney beans, drained and rinsed
1 1/2 tablespoons vegan beef base or vegan beef bouillon
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup frozen corn, thawed
1/4 head green cabbage, roughly chopped (2 cups)
Shredded Parmesan vegan cheese for serving (optional)
1/4 cup chopped fresh Italian parsley for serving (optional)

Crumble the vegan beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the vegan beef has browned. While the vegan beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and vegan beef broth to the pot with the vegan meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, vegan beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.)