Cabbage, carrots, bell peppers, celery, onion, garlic, veg broth, low-sodium diced tomatoes, olive oil, seasonings (salt, pepper, paprika, herbs).
Wash and chop all the vegetables. You can choose to dice or slice them according to your preference.
In a large soup pot, heat 2 teaspoons of olive oil over medium heat. Add chopped onions and garlic. Sauté them until they become translucent and fragrant.
Add the chopped carrots, celery, and bell peppers to the pot. Cook for about 5-7 minutes, stirring occasionally.
Slice the cabbage into thin strips and add them to the pot. Stir well to combine with the other vegetables.
Pour in the 6 cups of low-sodium vegetable broth and the can of diced tomatoes (with their juice). This will provide the soup with a flavorful base.
Season the soup with salt, pepper, and any other desired herbs or spices (like paprika, thyme, or bay leaves). Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, or until all the vegetables are tender.
Taste the soup and adjust the seasoning if necessary. You can add more salt, pepper, or other herbs to suit your preference. Serve hot.