Cozy Cabbage stew with mushrooms and fire roasted tomatoes

This cozy soup was a winner with my carnivore family. They devoured it! It was so easy, and the ingredients were things I always have on hand

Three tablespoons olive oil
4 to 5 garlic cloves, minced
2 shallots, minced
  4 organic celery ribs, diced
1/2 small package of baby organic carrots, chopped
2 containers of organic baby bella mushrooms, chopped to your size preference (I like them chopped only in half so they are chunkier in the soup)
1/2 chopped head of cabbage two cans of fire roasted tomatoes(I like Muir Glen Organic)
  a palmful (about 1 1/2 to 2 tablespoons) of dried oregano
1/2 teaspoon red pepper flakes
1 1/2 Tablespoons sea salt
 1/2 teaspoon white pepper
12 cups organic low sodium vegetable broth

Saute the shallots, garlic, and celery in olive oil in a big stock pot until translucent, add the carrots and the mushrooms and the seasonings. Saute for two minutes. Add the tomatoes, cabbage, and the broth. stir to combine. Cook on low until vegetables are still tender and cabbage is nearly translucent, then serve. so far I have been eating this for three days and Im not sick of it yet! Good sign!