Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 large green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 6 cups vegetable broth (1.4 L)
  • 1 large head of green cabbage, shredded (about 8 cups)
  • 2 carrots, sliced
  • 1 (15 ounce) can diced tomatoes, undrained (425 g)
  • 1 jalapeno, seeded and minced (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, garlic, bell pepper, and celery. Sauté until softened, about 5-7 minutes.
  2. Stir in crushed tomatoes, diced tomatoes (with juice), and vegetable broth. Bring to a simmer.
  3. Add cabbage, carrots, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 30-40 minutes, or until the cabbage is tender.
  5. Taste and adjust seasonings as needed. Add more salt, pepper, or herbs to your liking.
  6. Ladle the soup into bowls and garnish with fresh parsley, if desired.