Step 1

Heat olive oil in a large Dutch oven/soup pot. Add onions, carrots, and celery. Cook, stirring often, for 5-7 minutes or until the onions are softened. Add garlic and cook 30 seconds.

Step 2

Add all remaining soup ingredients EXCEPT cabbage. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 15-20 minutes or until potatoes are tender.

Step 3

Stir in the cabbage. Cover and simmer for a few minutes more, just until the cabbage has wilted. Stir in a splash of lemon juice. Taste and season with salt, pepper and/or red pepper to taste (I like more salt). Add additional broth for a less chunky soup if desired.