# What You'll Need:
→ Vegetables
01 - 1 small green cabbage (about 1.5 lbs), 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
→ Broth & Seasonings
09 - 6 cups vegetable broth, low sodium
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
16 - Juice of 1/2 lemon
17 - Fresh parsley, chopped, for garnish
# Step-by-Step Guide:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until slightly softened, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute until fragrant and golden.
03 - Add diced bell pepper, diced zucchini, and chopped cabbage. Sauté for 3 to 4 minutes, stirring occasionally until vegetables begin to release their moisture.
04 - Pour in the canned diced tomatoes with their juice and vegetable broth. Add dried thyme, dried oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a rolling boil, then reduce heat to low. Cover with a lid and simmer for 25 to 30 minutes until all vegetables are tender and flavors have melded.
06 - Taste and adjust seasoning with salt and pepper as needed. Stir in fresh lemon juice if desired for brightness and acidity balance.
07 - Ladle soup into bowls and garnish generously with fresh chopped parsley. Serve immediately while hot.
