Heat a tablespoon of olive in a large pot over medium heat.

Add the garlic and onion, cooking for about 1-2 minutes or until fragrant and the onion begins to soften.

Add the can of diced tomatoes and stir.

Then, add the zucchini, carrots, green beans, mushrooms, potatoes and cook for 5-8 minutes.

Add the ham. Then, pour in the broth.

Stir in the Italian seasoning and season with salt and pepper.

Bring the soup to a boil and then lower to a simmer.

Simmer for at least 30 minutes.

Serve immediately or allow to cool and spoon into freezer containers.