# What You Need:
→ Vegetables
01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes
08 - 1 small zucchini, diced (optional)
→ Broth & Seasonings
09 - 6 cups vegetable broth, low sodium preferred
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes, optional
16 - Juice of 1/2 lemon, optional
17 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the bell pepper, zucchini if using, and cabbage. Sauté for another 3 to 4 minutes, stirring occasionally.
04 - Pour in the diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, until all vegetables are tender.
06 - Adjust seasoning to taste. Stir in lemon juice if desired.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.
