Step 1

Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the onion, celery, and carrot and sauté for 3 to 5 minutes, until beginning to brown. Add the garlic, black pepper, thyme, and caraway seed and sauté for 1 minute, or until fragrant.

Step 2

Simmer: Add the potatoes, cabbage, tomatoes, and vegetable broth to the pot and stir well. The soup may look overly thick right now, but the cabbage will release more liquid as it cooks. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender and translucent.

Step 3

Serve: Season with additional salt and pepper to taste, if necessary. Ladle the soup into serving bowl and top with freshly ground black pepper, or as desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days.