| Recipe

Ingredients

1 large onion, chopped
2 large carrots, sliced
3 celery stalks, chopped
2 bell peppers (any color), chopped
1 medium head of cabbage, chopped
1 can (14.5 oz / 400 g) diced tomatoes
6 cups vegetable broth (or chicken broth if preferred)
1–2 cloves garlic, minced
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional, for a smoky touch)
½ teaspoon dried basil or oregano (optional)
A pinch of red pepper flakes (optional, for a little heat)
1 tablespoon olive oil (optional, for sautéing)

Instructions

1. Prepare the Vegetables

Wash and chop all your vegetables into bite-size pieces for even cooking.

2. Sauté for Flavor (Optional but Recommended)

In a large soup pot, heat olive oil over medium heat.
Add onion, garlic, carrots, celery, and bell peppers.
Sauté for 5–7 minutes, until slightly softened and fragrant.

3. Add the Rest of the Ingredients

Stir in chopped cabbage, diced tomatoes (with their juice), and vegetable broth.
Add salt, pepper, and any herbs or spices you’re using.

4. Simmer

Bring to a boil, then reduce heat to low.
Cover and simmer for 25–30 minutes, until the vegetables are tender.

5. Adjust & Serve

Taste and adjust seasoning — add more salt, pepper, or herbs as desired.
Serve hot and enjoy!

Storage

Refrigerate leftovers in a sealed container for up to 5 days.
Freezes well for up to 2 months — perfect for meal prep!

Tips

You can add zucchini, spinach, or green beans for variety.
For extra flavor, add a splash of lemon juice or a dash of hot sauce before serving.
For a heartier version, mix in some cooked chicken breast, lentils, or beans.