Ingredients:

1 medium head of cabbage, chopped

1 large onion, chopped

3 carrots, sliced

3 celery stalks, chopped

3 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes

8 cups vegetable or chicken broth

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Optional: 1 can (15 ounces) kidney beans or any other beans, drained and rinsed

Instructions:

Prepare Vegetables:

Chop the cabbage, onion, carrots, and celery.

Mince the garlic.

Sauté Vegetables:

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Add the minced garlic and sauté for another minute.

Add Cabbage and Tomatoes:

Add the chopped cabbage to the pot. Stir well to combine.

Pour in the can of diced tomatoes with their juice.

Add Broth and Seasonings:

Pour in the vegetable or chicken broth.

Add the dried thyme, basil, paprika, salt, and pepper.

Stir well to combine all the ingredients.

Simmer:

Bring the soup to a boil over high heat.

Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes, until the cabbage is tender.

Add Beans (Optional):

If using beans, add them to the pot and stir well.

Let the soup simmer for an additional 5-10 minutes to heat the beans through.

Serve:

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Serve hot with crusty bread or a side salad.

Tips:

You can customize the soup by adding other vegetables like bell peppers, zucchini, or potatoes.

For a heartier soup, add cooked chicken or sausage.

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Enjoy your delicious and comforting cabbage soup!