Heat two tablespoons of the vegetable or avocado oil in a large stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery.
Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
Add the broth, tomato sauce, bouillon, salt & pepper, corn, potato and green beans. Mix well all ingredients.
Cover and bring to a soft boil. Once boiling, lower heat to Medium-low and simmer for 10 minutes.
Add the zucchini, broccoli, cabbage & cilantro and mix to integrate all vegetables into the broth. Cover and cook for 10 more minutes.
Remove from heat and rest for 10 minutes before serving. Remove the garlic and taste for salt & pepper add more if needed according to taste.
Serve with hot sauce and drizzle some fresh lime juice.