Trying the cabbage soup.

Ingredients

• 1 small head of green cabbage, chopped
• 1 large onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (with juice)
• 6 cups vegetable broth or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Vegetables: Wash and chop the cabbage, onion, carrots, celery, and bell pepper. Mince the garlic cloves.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the Cabbage: Stir in the chopped cabbage and cook for another 5 minutes, allowing the cabbage to wilt slightly.
4. Add the Broth and Tomatoes: Pour in the vegetable or chicken broth and the can of diced tomatoes with their juice. Stir to combine.
5. Season the Soup: Add the dried oregano, basil, thyme, bay leaf, salt, and pepper. Stir well.
6. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-40 minutes, or until all the vegetables are tender.
7. Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
8. Serve: Remove the bay leaf. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.