– Oil – Celery – Carrots – Onion
In a large soup pot or Dutch oven, add the olive oil, minced garlic, and chopped onions over medium heat. Cook and stir until the garlic and onions are transparent. (2-5 minutes).
Add the carrots, celery, chopped cabbage, and kosher salt, and saute the veggies until they are slightly browned for flavor.
Add the water, bouillon, tomatoes and stir until combined. Bring to a boil, then reduce to a simmer for 15-30 minutes. Stir every so often.
When the soup is done, serve and enjoy!