Ingredients:
1 large onion, chopped
2 large carrots, sliced
3 celery stalks, chopped
½ medium cabbage, chopped
1 green bell pepper, chopped
2 tomatoes, diced (or 1 can of diced tomatoes)
3 garlic cloves, minced
6 cups vegetable broth (or water)
1 teaspoon olive oil
Salt and black pepper to taste
Optional: parsley, thyme, or bay leaf for extra flavor
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Preparation Method:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
3. Add the cabbage, green bell pepper, and tomatoes, stirring well.
4. Pour in the vegetable broth (or water) until all vegetables are covered.
5. Season with salt, black pepper, and your choice of herbs.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 25–30 minutes until all vegetables are tender.
7. Serve hot, garnished with fresh parsley if desired.
