# What You Need:
→ Vegetables
01 - 1 small green cabbage (about 24.7 oz), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 1 small zucchini, diced (optional)
→ Broth and Seasonings
09 - 6.3 cups vegetable broth, low sodium preferred
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - 1/2 lemon, juiced (optional)
17 - Fresh parsley, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced bell pepper, zucchini if using, and chopped cabbage. Sauté for 3-4 minutes, stirring occasionally, until slightly tender.
04 - Pour in canned diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if desired. Stir well to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until all vegetables are tender.
06 - Taste and adjust seasonings as needed. Stir in lemon juice if desired for brightness.
07 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve immediately while hot.
