Ingredients

• 1 medium head of cabbage, chopped
• 1 large onion, chopped
• 2 large carrots, sliced
• 2 bell peppers (any color), chopped
• 3 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1–2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon ground turmeric (optional, for added health benefits)
• ½ teaspoon black pepper
• 1 tablespoon lemon juice (optional, for a bright flavor)
• Salt, to taste

Instructions

1. Prepare the Vegetables: Chop the cabbage, onion, carrots, bell peppers, and celery into bite-sized pieces. Mince the garlic for a burst of flavor.
2. Sauté Aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for 3–4 minutes until soft and fragrant.
3. Combine Ingredients: Add the cabbage, carrots, bell peppers, celery, and diced tomatoes (including the juice) into the pot. Pour in the vegetable broth and mix in dried thyme, turmeric (if using), black pepper, and salt.
4. Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low. Simmer the soup uncovered for 30–40 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
5. Adjust and Finish: If desired, stir in the lemon juice before serving to enhance the soup with a fresh, tangy note. Adjust the seasoning with additional salt or pepper to suit your taste.
6. Serve and Enjoy: Ladle the hot soup into bowls and garnish with fresh herbs like parsley or cilantro for an added boost of flavor and nutrition.