Step 1: Prepare Your Vegetables. Wash and chop all your vegetables. Dice the onion, mince the garlic, slice the celery, chop the bell peppers, shred or chop the cabbage, and dice the tomatoes. Having everything ready before you start cooking makes the process much smoother.
Step 2: Sauté the Aromatics. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, and sliced celery. Sauté for 5-7 minutes until the onions are translucent and fragrant.
Step 3: Add Remaining Vegetables. Stir in the chopped bell peppers, shredded cabbage, and diced carrots. Cook for another 5 minutes, stirring occasionally, until the cabbage starts to wilt slightly.
Step 4: Incorporate Liquids and Seasonings. Pour in the vegetable broth and add the crushed tomatoes. Season with dried oregano, dried basil, salt, and black pepper. Stir well to combine all ingredients.
Step 5: Simmer to Perfection. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 30-40 minutes, or until all the vegetables are tender. The longer it simmers, the more the flavors will meld.
Step 6: Taste and Adjust. Once the vegetables are tender, taste the soup and adjust the seasonings as needed. You might want more salt, pepper, or a pinch of red pepper flakes for a little kick.
Step 7: Serve and Store. Ladle the hot soup into bowls and enjoy! This soup tastes even better the next day. Store leftovers in airtight containers in the refrigerator for up to 4-5 days, or freeze for longer storage.