Presented by Flave Recipes

Ingredients:

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, with juices

1/2 head of green cabbage, chopped

2 large carrots, sliced

2 celery stalks, sliced

1 bell pepper, chopped

1 teaspoon dried thyme

1 teaspoon dried basil

1 bay leaf

Salt and pepper to taste

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.

2. Add the Veggies: Add the chopped cabbage, carrots, celery, and bell pepper to the pot. Stir to combine and cook for a few minutes until the vegetables start to soften.

3. Add the Liquids and Seasonings: Pour in the vegetable broth and diced tomatoes with their juices. Stir in the dried thyme, dried basil, and bay leaf. Season with salt and pepper to taste.

4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender and the flavors are well combined.

5. Serve: Remove the bay leaf before serving.