1 yellow onion, diced small
2 cups carrots, peeled and diced small
1 cup celery, diced small
3 cloves garlic, minced
2 green bell peppers, diced small
1/4 cup water
6 cups vegetable stock or broth
2 (15 ounces) can diced tomatoes
4 cups green cabbage, chopped
2 tablespoons tomato paste
1 teaspoon dried thyme (not ground)
2 teaspoons dried oregano (not ground)
1 teaspoon dried basil
In a large soup pot on medium-high heat, add the onions, carrots, celery, garlic, and bell peppers.
Cook for about 3 minutes and add the water to help soften the vegetable.
Stir in the vegetable stock and diced tomatoes and bring to a boil.
Once boiling, add the remaining ingredients and reduce to a simmer.
Cover and simmer for 10 to 15 minutes.