Step 1: Prepare the Vegetables

  1. Chop and Slice:

    • Chop the cabbage into bite-sized pieces.
    • Slice the carrots, celery, and bell pepper. Dice the onion and mince the garlic.

  2. Set Aside:

    • Keep all the vegetables ready for quick assembly once you start cooking.

Step 2: Sauté the Aromatics

  1. Heat the Pot:

    • In a large soup pot, heat 1 tablespoon of olive oil over medium heat (optional for extra flavor).

  2. Cook the Onion and Garlic:

    • Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and slightly softened.

Step 3: Add the Vegetables

  1. Combine the Vegetables:

    • Add the carrots, celery, bell pepper, and cabbage to the pot. Stir to combine with the onion and garlic.

  2. Sauté Briefly:

    • Cook the vegetables for 3–4 minutes to enhance their flavor before adding the liquid.

Step 4: Build the Soup

  1. Add Tomatoes and Broth:

    • Pour in the diced tomatoes (with their juices) and the vegetable or chicken broth.

  2. Season the Soup:

    • Add the dried basil, oregano, paprika, salt, and black pepper. If you like a little heat, sprinkle in red pepper flakes.

  3. Bring to a Boil:

    • Increase the heat and bring the soup to a boil.

  4. Simmer:

    • Reduce the heat to low, cover, and let the soup simmer for 25–30 minutes, or until the vegetables are tender.

Step 5: Add Optional Ingredients

  1. Incorporate Extra Veggies:

    • If using zucchini, green beans, or leafy greens like spinach or kale, add them during the last 10 minutes of simmering to prevent overcooking.

  2. Adjust Seasoning:

    • Taste the soup and adjust the seasoning with additional salt, pepper, or spices if needed.

Serving Suggestions

  1. Serve Hot:

    • Ladle the soup into bowls and enjoy it warm.

  2. Add Toppings:

    • Garnish with fresh parsley, a squeeze of lemon juice, or a dollop of Greek yogurt for added flavor.

  3. Pair with Sides:

    • Serve with a slice of whole-grain bread or a small salad for a complete meal.

Tips for Success

  1. Use Fresh Vegetables:
    • Fresh, high-quality vegetables will make a noticeable difference in the flavor of your soup.
  2. Batch Cook:
    • This soup stores well, so make a big batch to enjoy throughout the week.
  3. Customize the Recipe:
    • Add or substitute vegetables based on what you have on hand. Sweet potatoes, mushrooms, or cauliflower make excellent additions.

Storage and Reheating

  • Refrigeration: Store the soup in an airtight container in the fridge for up to 4–5 days.
  • Freezing: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm the soup gently on the stove over medium heat or in the microwave until hot.