Step 1

Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Once hot, add the onion, celery and carrots and cook, stirring occasionally, for 6 minutes.

Step 2

Meanwhile, wash, dry, and core the cabbage. Slice the cabbage into pieces that are approximately ½ inch by 2 inches.

Step 3

Add the garlic, cabbage, dried thyme, cumin, smoked paprika, salt and pepper to the pot. Cook, stirring often, for 3 minutes.

Step 4

Add the diced tomatoes, vegetable broth and white beans. Stir. Increase the heat to medium-high and bring the soup to a boil. Then reduce the heat to a low simmer, cover the pot, and cook for 20-25 minutes, or until the vegetables are tender.

Step 5

Turn off the heat and stir in the lemon juice. Taste and season with additional salt and pepper, if needed. Serve.