Place tomato, onion, garlic, and chipotle pepper into a blender.
Pour in 2 cups of water and blend at high speed for 1-2 minutes or until you’ll have a smooth sauce (strain or use as it is).
Heat the olive oil in a large stockpot over medium heat.
Add the tomato sauce and let it cook for 2 minutes.
Pour in 6 cups of water, add cilantro, vegetable bouillon, salt, and pepper. Bring to a boil and cook for 5 minutes.
Add zucchini, carrots, potatoes, celery, green beans, and cabbage. Bring to a simmer and cover loosely the pot.
Cook for 15 minutes mixing one or two times in between.
Adjust salt to taste and serve in bowls or store for later (read notes).
Notes
How to store, freeze and reheat.
Allow the soup to cool down and place in one or various airtight containers. Store in the fridge for up to 5 days or freeze for up to 3 months.
For reheating, thaw it overnight and use a small stockpot and reheat on the stovetop. Or place it in a microwave-proof container and reheat in 30 seconds intervals.