Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add diced onions and minced garlic; sauté until translucent and fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Add chopped cabbage, celery, and bell peppers; cook for 5 minutes, stirring occasionally.
- Pour in beef broth and bring to a boil.
- Add diced tomatoes and fresh thyme.
- Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot and enjoy this nutritious, low-calorie soup.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth. Store leftovers in an airtight container for up to 3 days in the refrigerator.