Spray a large stock pot with cooking spray.

Sauté the yellow onion, garlic cloves, and carrots over medium heat for about 5 minutes, until beginning to soften, adding broth to prevent browning.

Add the vegetable juice, vegetable broth, water, onion soup mix, basil, and oregano.

Turn the heat to high.

Chop zucchini, yellow squash, celery stalks, green beans, mushrooms, and cabbage into slices or bite-size pieces.

Add the chopped vegetables to the pot and stir.

Once the soup reaches a boil, turn the heat to low and simmer for an hour.

Season with salt and pepper as desired.

Serve hot with crusty bread.