Simple & Easy Vegetable Soup

This was a recipe that my mom served in her restaurant, and I have been trying to go back to which is a lot more veggies. I make this in a large batch, & it is great for leftovers.

2 C. chicken broth
1/2- 1/4 cabbage, roughly chopped
1 broccoli head, roughly chopped
3 carrots, bias sliced
1/4 c. low sodium soy sauce
Cooked jasmine rice (or any type of rice you like)

In a large pot, bring chicken broth to a boil. Reduce heat to medium & add vegetables, stirring occasionally until veggies are fork tender. Add soy sauce & reduce heat to low & simmer for 2 minutes. Serve with a small serving of jasmine rice in bowl.