Garden Harvest Soup

1 Tbsp. Olive Oil
1 med yellow onion (chopped)
1 carrot (chopped)
4 cloves garlic (thinly sliced)
1 red bell pepper (chopped)
2 quarts (8 cups) veggie or chicken stock
1 can (28 oz) whole crushed or diced tomatoes
2 c water
1 small cabbage (thinly sliced)
chopped parsley and/or cilantro
1/2 t red pepper sauce or Tabasco
salt and pepper to taste. 

Heat oil in large saucepan over medium-high heat. Add onion and cook for 5 mins stirring occasionally.  Stir in carrot, garlic, and bell pepper. Cook until tender. Add remaining ingredients and simmer for 20 minutes.