Heat a large Dutch-oven or heavy bottom pot over medium-high heat
Brown ground beef and drain most of the grease once browned
Add onions, carrots, zucchini, and green pepper and sauté until onions are translucent, about 5 mins
Add garlic, sauté until fragrant, about 1 minute
Add tomato juice, diced tomatoes, herbs, broth, salt, and pepper
Stir well to combine
Add bay leaf on top
Bring to a boil, then reduce to simmer
Simmer on the stove-top for at least 45 minutes, stirring periodically
During the last 20 minutes of cook time, add the parmesan rind
The soup is done when the cabbage is wilted and the carrots are soft
Remove the parmesan rind and bay leaf
Serve and top with parmesan cheese