The key to this dish lies in selecting the right ingredients—fresh, crisp vegetables and quality broth make all the difference. Growing up, my grandmother always emphasized using what’s in season and avoiding anything too processed. That philosophy stuck with me, especially when making something as straightforward as this soup. I usually shop at my local farmers’ market here in sunny San Diego to get the freshest cabbage and herbs, but you can easily adapt to what’s available near you.

• 1 medium green cabbage, chopped (about 6 cups)
• 2 large carrots, sliced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with juice
• 6 cups low-sodium vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional for a smoky depth)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or avocado oil
• Fresh parsley or cilantro for garnish

If you’re looking to switch things up, feel free to substitute kale or Swiss chard for the cabbage, or use fresh tomatoes instead of canned when in season. For a vegan version, just stick with vegetable broth and skip any meat additions.