Greek-Inspired Vegetable Soup

1 1/2 pounds of fresh tomatoes, chopped
2 medium potatoes, scrubbed, peeled, and diced
2 medium carrots, diced
1 cup of finely chopped white cabbage
3 celery stalks, chopped
1/2 cup of baby corn on the cob, cut into thirds
1 large onion, chopped
3/4 cup of olive oil
Salt and freshly ground black pepper to taste

Place the tomatoes, and the juice obtained during the chopping, into a soup pot along with 2 pints of cold water.
Bring to the boil, reduce the heat, and simmer for 30 minutes.

Add all the remaining ingredients, return to the boil, then lower a simmer for 45 minutes to an hour until all the vegetables are done to your liking.

Serve with a hearty bread and cheese.