In a large dutch oven (large pot) and place in the olive oil, crushed red pepper flakes, garlic, leek, or onion and saute until leeks or onions are almost translucent (about 3 minutes).
Add celery, carrot, and potato. Saute for 2 minutes, add cabbage and place a lid on the pot to let the cabbage steam for about 3 minutes.
Add zucchini and broccoli saute for 2 minutes - then cover and let veggies steam for 2 more minutes. Add chicken broth, water, and better than bouillon. Bring to a light boil.
Add peas and lower heat to a simmer - let simmer for 10 minutes. Add salt and pepper to taste.