Ingredients
1 small green cabbage, chopped
2 carrots, peeled and diced
2 celery stalks, sliced
1 medium onion, chopped
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
6 cups vegetable or chicken broth
2 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Instructions
Prepare the vegetables: Wash and chop all vegetables as needed.
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant (about 2–3 minutes).
Cook the vegetables: Add carrots, celery, and cabbage to the pot. Stir well and cook for another 5 minutes.
Add liquids and seasonings: Pour in the broth and diced tomatoes (with juice). Stir in paprika, oregano, thyme, salt, and pepper.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, or until the vegetables are tender.
Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!
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