Ingredients:
* 1 medium head of cabbage, chopped
* 1 large onion, chopped
* 2 large carrots, sliced
* 2 bell peppers (any color), chopped
* 3 celery stalks, chopped
* 1 can (14.5 oz) diced tomatoes
* 6 cups vegetable broth
* 1-2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon ground turmeric (optional, for added health benefits)
* 1/2 teaspoon black pepper
* 1 tablespoon lemon juice (optional, for a bright flavor)
* Salt, to taste
Instructions:
1. In a large pot or Dutch oven, combine the chopped cabbage, onion, carrots, bell peppers, celery, diced tomatoes, vegetable broth, garlic, thyme, turmeric (if using), black pepper, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the vegetables are tender.
3. Stir in the lemon juice (if using) and adjust seasoning to taste.
4. Serve hot and enjoy!
Tips:
* For a thicker soup, puree a portion of the soup with an immersion blender or in a regular blender.
* Feel free to add other vegetables you enjoy, such as zucchini, green beans, or spinach.
* To make it even more filling, add a scoop of cooked quinoa or brown rice to each bowl.
* This soup can be stored in the refrigerator for up to 3 days.
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