Not Your Grandma's Vegetable Soup

OK, here's one for all you vegetable lovers (oops! Is that a possibility in the family??) Actually, Brenda tried it tonight at our house and even asked for seconds, so I guess maybe there is hope after all.
The recipe came from the Feb. 2008 Good Housekeeping. It makes a lot, so you might want to cut the recipe in half, although leftovers would probably freeze well.

Not Your Grandma's Vegetable Soup

1 Tbp. olive oil
1 med. onion, chopped
1 clove garlic, crushed or finely chopped
1/2 tsp. allspice
2 cups canned diced tomatoes
1 lb. beets (about 3), without tops
6 c. sliced green cabbage
3 lg. carrots, cut into 1/2 in. chunks
4 c. water
1 can (15 oz) vegetable broth
1 bay leaf
3/4 - 1 tsp. salt
2 Tbp. red wine vinegar
1/4 c. loosely packed fresh dill or parsley, chopped
sour cream (optional)

1. In 5-6 quart saucepan, heat oil o medium. Add onions and cook several minutes until tender. Stir in garlic and allspice; cook 30 seconds. Add tomatoes and cook 5 minutes.
2. Meanwhile, peel beets and shred in food processor or on the coarse side of box grater.
3. Add beets, cabbage, carrots, water, broth, bayleaf, and salt to the saucepan. Heat to boiling on high.
4. Reduce heat to medium low; cover and simmer about 30 minutes or till veggies are tender. Remove bay leaf. Stir in vinegar and dill or parsley. Serve with a dollop of sour cream, if desired.