A comforting, low‑calorie cabbage soup made with fresh vegetables and warming spices.

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In a large pot, sauté onion, carrot, celery, and bell pepper over medium heat for 5 minutes until softened.
Add garlic and sauté for 1 minute until fragrant.
Stir in shredded cabbage, diced tomatoes (with juice), and vegetable broth.
Add oregano, basil, pepper, and salt if using. Bring soup to a boil.
Reduce heat and simmer, uncovered, for 20–25 minutes until vegetables are tender.
Adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

This is a low‑calorie, vegetable‑forward soup — feel free to add other veggies like zucchini or spinach.
For extra protein, stir in cooked beans or shredded chicken at the end.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.