Step 1: Prepare the Vegetables Wash and core the cabbage, then chop into 1-inch pieces for even cooking. Peel and slice carrots into uniform rounds. Dice celery, onions, bell peppers, and zucchini. Mince garlic and trim green beans into 1-inch pieces. Consistent sizing ensures everything cooks evenly.

Step 2: Sauté the Aromatics Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds more, stirring constantly to prevent burning. If using ground meat, brown it now with the onions, breaking into small pieces.

Step 3: Add the Hardy Vegetables Stir in sliced carrots, diced celery, and bell peppers. Cook for 5 minutes, stirring occasionally, allowing vegetables to soften slightly and release their natural sugars. This builds foundational sweetness that balances the soup’s acidity.

Step 4: Build the Soup Base Add chopped cabbage to the pot, stirring to combine with other vegetables. Pour in 6 cups vegetable broth and canned diced tomatoes with their juice. Add bay leaves, dried thyme, oregano, smoked paprika, salt, and black pepper. Stir well to distribute seasonings evenly throughout the liquid.

Step 5: Simmer to Perfection Bring the soup to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes. Add diced zucchini and green beans, continuing to simmer for another 10 minutes until all vegetables are fork-tender but not mushy. The cabbage should be soft and sweet while maintaining slight texture.

Step 6: Finish and Serve Remove and discard bay leaves. Taste and adjust seasonings with additional salt, pepper, or a splash of apple cider vinegar for brightness. Ladle hot soup into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side for squeezing over individual portions.