Cabbage Soup recipe

Ingredients

• 1 medium head of cabbage, chopped
• 2 large carrots, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional: 1 bay leaf
• Optional: chopped parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften.
2. Add chopped cabbage and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and diced tomatoes (with juice). Add thyme, basil, bay leaf (if using), salt, and pepper.
4. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for about 30-40 minutes, until cabbage and vegetables are tender.
5. Remove bay leaf, adjust seasoning if needed.
6. Serve hot, garnished with chopped parsley if desired.

Would you like me to add variations, nutritional info, or make it vegetarian/vegan friendly?