I found this recipe on allrecipes.com but changed some of the amounts to my liking. The total carbs came to around 82 grams for a large pot. (The full pot is around 18 cups.) So it's about 4.5 carbs per cup. Here is what I did:

Ingredients:
4 tbsp. Olive Oil
1 medium onion, chopped (I used a red onion)
8 sliced baby carrots
1 large can of diced plum tomatoes (796 ml, which I think is 26 ounce)
4 tsp. Italian seasoning
4 pkgs. of beef bovril (it called for cubes of beef bouillong but I didn't have any)
12 cups of water
4 medium zucchinis, quartered and sliced
6 cups of sliced cabbage
1 tbsp. of chopped garlic
salt and ground black pepper to taste
freshly grated parmesan cheese (optional)

Directions:
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.

Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.