Cabbage Soup

INGREDIENTS:

1 medium-sized head of green cabbage, shredded
2 large carrots, peeled and diced
2 celery stalks, chopped
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
6 cups vegetable or chicken broth
1 cup green beans, trimmed and chopped
1 cup corn kernels (fresh, frozen, or canned)
1 cup potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

DIRECTIONS:

Prepare the Vegetables:
Start by shredding the cabbage, chopping carrots, celery, and onions, mincing garlic, and trimming the green beans. Having all the vegetables ready will streamline the cooking process.

Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent and fragrant.

Add Vegetables to the Pot:
Incorporate the shredded cabbage, diced carrots, chopped celery, and diced potatoes into the pot. Stir well to combine, allowing the vegetables to cook slightly and absorb the flavors …