Ingredients

small green cabbage, chopped2 carrots, peeled and diced2 celery stalks, sliced1 medium onion, chopped3 garlic cloves, minced1 can (14 oz) diced tomatoes (with juice)6 cups vegetable or chicken broth2 tbsp olive oil1 tsp paprika1 tsp dried oregano1 tsp dried thyme Salt and black pepper to taste Fresh parsley, chopped (for garnish).

Instructions

Prepare the vegetables:

Wash and chop all vegetables as needed.

Sauté the aromatics:

Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant (about 2–3 minutes).

Cook the vegetables:

Add carrots, celery, and cabbage to the pot. Stir well and cook for another 5 minutes

. Add liquids and seasonings:

Pour in the broth and diced tomatoes (with juice). Stir in paprika, oregano, thyme, salt, and pepper.

Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, or until the vegetables are tender.

Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!