1 small shredded head of cabbage.
    2 peeled and sliced carrots.
    2 celery stalks, chopped.
    One diced onion.
    3 garlic cloves, minced.
    1 Can.Of (14.5 oz) diced tomatoes.
    8 Cups.Of vegetable or chicken broth.
    1 Tsp.Of dried thyme.
    1 Tsp.Of dried oregano.
    Salt and black pepper to taste.
    2 Tbsp.Of olive oil.
    Fresh parsley for garnish (optional).
  • Melt the olive oil in a large soup pot over medium heat. Add the chopped celery, diced carrots, minced garlic, and diced onion. Sauté the veggies for approximately 5 minutes, or until they begin to soften.
  • Add the minced dry thyme, dried oregano, and cabbage. Cook the cabbage for a further five minutes, letting it slightly wilt.
  • Place the chopped tomatoes in the saucepan together with their juice, then add the vegetable or chicken broth. To thoroughly incorporate all the ingredients, stir well.
  • Bring the soup to a boil before lowering the heat. For approximately 20 to 25 minutes, or until the veggies are soft, cover the saucepan and boil it.
  • To taste, season the cabbage soup with salt and black pepper. As necessary, adjust the seasoning. Pour the heated soup into bowls and, if preferred, top with fresh parsley