Step 1: Prep Your Ingredients First, gather and chop all your veggies thinly slice three-quarters of a head of green cabbage, dice one white onion, and prepare two cups each of diced carrots and celery, along with two minced garlic cloves. This sets you up for smooth cooking and ensures everything is ready to go.

Step 2: Sauté the Veggies Heat two tablespoons of olive oil in a large pot over medium-high heat. Add the diced carrots, onion, and celery, then season with kosher salt and coarse black pepper. Sauté for about seven minutes until they turn tender and aromatic.

Step 3: Add Garlic and Build Flavor Next, toss in the two minced garlic cloves and cook for an additional two minutes, stirring to avoid burning. This step adds a robust depth that makes the soup irresistible.

Step 4: Simmer the Soup Stir in eight cups of chicken broth, the 14.5-ounce can of diced tomatoes, half a teaspoon of cumin, and cayenne pepper if you’re using it. Adjust salt and pepper as needed, then bring the mixture to a gentle heat.

Step 5: Cook the Cabbage Once the broth is warm, add the sliced cabbage, reduce the heat to low, and let it simmer for 30 to 45 minutes. This softens everything beautifully and lets the flavors meld together.

Step 6: Finish and Serve Finally, stir in the juice of one lemon and taste to adjust seasoning. Serve hot for a comforting meal that’s full of nutrients. Remember, for added protein, you can mix in chopped cooked chicken it’s a great tweak for non-vegan versions.