Delicious Vegetable soup

4 tablespoons (1⁄2 stick) butter;

1⁄2 cup chopped onion;

1⁄2 cup chopped celery;

2 teaspoons dried Italian blend herbs or 1 teaspoon each dried basil and oregano;

1⁄2 teaspoon ground allspice;

1⁄8 teaspoon ground cloves;

1⁄2 teaspoon paprika;

1⁄2 cup dry white wine;

3 cups chicken or vegetable stock;

2 cups vegetable juice (such as V-8) or tomato juice;

1 cup cola;

1 teaspoon kosher salt;

2 cups fresh or canned chopped tomatoes with their juices;

3 cups chopped cabbage;

1 cup peeled and diced potato;

4 cups assorted chopped vegetables (such as snap beans, corn, garden peas, butter beans, carrots, okra, and mushrooms);

2 teaspoons hot sauce;

1 teaspoon ground black pepper;

1⁄4 cup finely chopped flat-leaf parsley;

1 tablespoons red wine vinegar.

Bring just to a boil, reduce the heat, and simmer, partially covered, until all of the vegetables are tender, 30 to 40 minutes. Stir in the hot sauce, pepper, parsley, and vinegar. Check the seasoning. Serve hot.
Make-ahead note: This soup can be made up to 4 days ahead. It’s usually best the second day. Cool, cover, and refrigerate. If the soup seems a little dull or flat when reheated, add more salt. If it still needs a boost, add a touch more vinegar, only enough to brighten the soup without making it taste vinegary.