Chop the cabbage, carrots, celery, bell pepper, and onion. Mince the garlic.
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
Add the Vegetables:
Stir in the carrots, celery, and bell pepper. Cook for 5 minutes, stirring occasionally.
Add the Cabbage and Tomatoes:
Add the chopped cabbage and can of diced tomatoes (including their juices). Stir to combine.
Season and Simmer:
Pour in the vegetable broth and add thyme, smoked paprika, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the vegetables are tender.
Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning with more salt or pepper, if needed. Remove the bay leaf before serving.
Serve Hot:
Ladle the soup into bowls and enjoy it warm. Garnish with fresh parsley or a drizzle of olive oil for extra flavor.
Serving and Storage Tips:
