In soup pot, heat 1 T olive oil on low flame.
Add 1 diced onion, 1 cup sliced bell peppers, 1 sliced mushroom, 1 tsp salt, 1T smoked sweet paprika, 2T dried oregano, !T dried parsley, 1/2 T garlic powder. Mix well. Cover and cook on low until onions are soft.
Add one 28 oz can crushed tomatoes, 5 cups vegetable stock, 2 cups shredded cabbage and 8oz frozen chopped spinach. Mix well. Cover and cook on low until spinach is warmed. Add julienned carrots (I used the shredder blade on my food processor), and cook until carrots are softened, but still slightly firm.
The variety of textures in this soup, especially the pasta-like al dente quality of the carrots, makes this feel like more of a caloric indulgence than it actually is. Enjoy a second helping--guiltlessly!