1 cup extra virgin olive oil
3 onions, chopped
1 green bell pepper, chopped
4 carrots, chopped
3 stalks celery, chopped
1 1/2 cups chopped green beans
1 onion, chopped
1 (10.5 ounce) can condensed tomato soup
1 (15 ounce) can kidney beans, undrained
1 tomato, chopped
1 teaspoon lemon zest
1 teaspoon salt
Place the olive oil, onion, green pepper, carrots and celery in a large stock pot, and heat to boiling. Reduce heat to medium-low, cover and simmer, stirring constantly, until vegetables are tender, about 20 minutes.
Meanwhile, in a medium saucepan, heat the olive oil and water over medium heat, and stir in the chopped onion, green bell pepper, carrots, celery, green beans, tomato soup and kidney beans. Bring to a slow boil, stirring stirring constantly. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes, or until all vegetables are tender.
Stir the tomato mixture into the cabbage soup and sprinkle with lemon zest. Return the pot to a boil and stir vigorously for 2 minutes. Reduce heat to low, cover and simmer, stirring occasionally, for 30 hours.
Remove the vegetables from the pot, strain them into a large bowl, and discard the water. Mix in the tomato soup, reserving 1/2 cup water. Stir well, then return the pot to a boil. Reduce heat to medium, but not boiling, and continue to simmer, stirring occasionally, for 20 to 30 minutes.
Remove the pots from the heat, and stir them back into the simmering pot. Pour the remaining 1/2 cup of olive oil over the top of the pot and stir gently to melt the oil. Heat to one full boil, reduce heat to low, cover and simmer, stirring occasionally, for 1 hour.