Classic Cabbage & Vegetable Soup

10 stalks celery, chopped
5 carrots, sliced into rounds
3 onions (yellow or white), chopped
1 head of green cabbage, chopped into bite-sized pieces
2 bell peppers (green or red), chopped
4 cloves garlic, minced
1 can (28 oz) diced tomatoes (with their juices)
8 cups beef, chicken, or vegetable broth
2 tbsp tomato paste
Seasonings: 1 tbsp Italian seasoning, 1 bay leaf, salt, and freshly cracked black pepper to taste.
Optional: A splash of apple cider vinegar or lemon juice at the end for brightness.

Sauté the Aromatics: In a large stockpot or Dutch oven, heat a splash of olive oil (or a bit of broth if you are cooking oil-free) over medium heat. Add the onions, celery, and carrots. Sauté for 6–8 minutes until they begin to soften.
Add Garlic and Spices: Stir in the minced garlic, tomato paste, and Italian seasoning. Cook for about 1 minute until highly fragrant.
Build the Soup: Add the chopped cabbage, bell peppers, diced tomatoes (with juices), and the broth. Stir well to combine. Drop in the bay leaf.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20–25 minutes, or until the cabbage and carrots are perfectly fork-tender.
Season and Serve: Remove the bay leaf. Taste the broth and season with salt and pepper. Stir in a squeeze of fresh lemon juice or a splash of apple cider vinegar right before serving to make the flavors pop.