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.

Pour in Broth and Tomatoes:
Add the vegetable or chicken broth to the pot, followed by the undrained diced tomatoes. Bring the mixture to a gentle boil.

Seasoning Time:
Season the soup with dried thyme, dried oregano, a bay leaf, salt, and black pepper. Adjust the seasoning according to your taste preferences.

Simmer to Perfection:
Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the vegetables are tender. Stir occasionally to ensure even cooking.

Add Green Beans and Corn:
Introduce the chopped green beans and corn to the simmering soup. Continue cooking for an additional 10-15 minutes until all the vegetables are perfectly tender.