Can you share some of your raw cuisine soup diet recipes?

The ingredient are 1 lb of carrots, sliced , 3 medium onions (1 1/2 lbs.) which should be chopped (4 c.) , 4 lg of stalks celery which should be sliced , 2 lg of cloves garlic, crushed with the press , 2 cans of (28 oz. each) whole tomatoes in juice , 1/2 sm of head green cabbage (1 lb.) thinly sliced (6 c.) , 3/4 lb of the green beans, trimmed and then each cut into thirds. Coat the 12 quart stockpot or 2 large saucepans with the nonstick cooking spray. Over the medium high heat, add the carrots, onions, celery, and the garlic; cook for about 8 minutes or until the vegetables soften, stirring it occasionally. Add the tomatoes with their liquid, breaking up to tomatoes with the side of spoon. Add the cabbage, green beans, broth, water, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper; heat to the boiling over high heat, stirring it occasionally. Reduce the heat to a low; cover and then simmer for 10 minutes, stirring it occasionally. Increase the heat to a high stir it in zucchini and the spinach and then heat to boiling. Reduce the heat to low which cover and then simmer for 10 minutes or until all the vegetables are tender.This is the whole procedure.