Prep the Ingredients:
Begin by shredding or chopping the cabbage into bite-sized pieces. Peel and dice the carrots, chop the onion and celery, and mince the garlic. If using a fresh tomato, dice it, or you can use canned tomatoes. Set all the prepared ingredients aside.

Heat the Olive Oil:
In a large soup pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes.

Sauté the Vegetables:
Add the diced carrots, celery, and garlic to the pot. Sauté for another 2-3 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.

Add the Tomatoes and Seasonings:
Stir in the diced tomato (or canned tomatoes), dried thyme, and bay leaf. Cook for an additional 2-3 minutes, allowing the tomatoes to soften and break down slightly.

Add the Broth and Cabbage:
Pour in the vegetable or chicken broth and add the shredded cabbage. Stir to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low. Simmer for 20-25 minutes, or until the cabbage and vegetables are tender and the flavors have melded together.

Season the Soup:
Once the cabbage is tender, taste the soup and season with salt and pepper to your preference. If you want a bit of tang, add 1-2 teaspoons of lemon juice or vinegar. Stir well.

Final Touches:
Remove the bay leaf and discard. Garnish the soup with freshly chopped parsley for a burst of color and freshness.

Serve:
Ladle the soup into bowls and serve hot. Enjoy the soup on its own or pair it with a slice of whole-grain bread or crackers.