Cabbage: 1 medium head, chopped into bite-sized pieces to add bulk and texture to the soup.
Onion: 1 large, chopped finely for added flavor and aroma.
Carrots: 2 large, sliced into rounds or half-moons to bring a touch of natural sweetness.
Bell Peppers: 2 (any color), chopped to add color and a mild peppery flavor.
Celery: 3 stalks, chopped for a subtle crunch and freshness.
Diced Tomatoes: 1 can (14.5 oz), adds a tangy flavor and color to the broth.
Vegetable Broth: 6 cups, acts as the base of the soup, adding depth to the flavor.
Garlic: 1-2 cloves, minced to enhance the savory taste.
Seasonings: 1 teaspoon each of dried basil and oregano, along with salt and pepper to taste, for a well-rounded flavor.
Hot Sauce (optional): Add to taste for an extra spicy kick.
INSTRUCTIONS
Step 1:
Prepare the vegetables by chopping the cabbage, onion, carrots, bell peppers, and celery. Mince the garlic to add a fresh, aromatic flavor.
Step 2:
In a large pot, heat a small amount of oil over medium heat. Sauté the onion and garlic for 2-3 minutes, until softened and fragrant.
Step 3:
Add the carrots, bell peppers, and celery to the pot. Cook for an additional 5 minutes, allowing the vegetables to soften and release their flavors.
Step 4:
Stir in the chopped cabbage, diced tomatoes, and vegetable broth. Mix everything together, ensuring that the cabbage and other ingredients are well incorporated.
Step 5:
Season the soup with dried basil, oregano, salt, and pepper to taste. Stir to evenly distribute the seasonings throughout the soup.
Step 6:
Bring the soup to a boil, then reduce the heat and allow it to simmer for about 30 minutes, or until all the vegetables are tender and flavors are well combined.
Step 7:
Once the soup is ready, taste and adjust the seasonings if needed. For extra spice, add a dash of hot sauce. Serve the soup warm, garnished with fresh herbs if desired.
