Step 1: Prepare the vegetables
Start by preparing all your vegetables. Chop the cabbage into bite-sized pieces, dice the onion, peel and chop the carrots, and mince the garlic. Set aside the green bell pepper, celery, and tomatoes for later use.

Step 2: Sauté the base vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become soft and fragrant, about 3-4 minutes. Add the celery, carrots, and green bell pepper, and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Add the cabbage and spices
Once the vegetables are softened, add the chopped cabbage to the pot and stir well. Let the cabbage cook for 5-7 minutes, allowing it to wilt slightly. Sprinkle the dried thyme, oregano, black pepper, and salt over the vegetables. Stir to evenly distribute the spices, allowing them to enhance the flavor of the vegetables.

Step 4: Add liquids and simmer
Pour in the vegetable broth (or chicken broth if you prefer) and canned tomatoes with their juice. Add 2 cups of water if needed to adjust the consistency of the soup. Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent the soup from sticking to the bottom of the pot.

Step 5: Adjust seasoning and serve
Taste the soup and adjust the seasoning as necessary, adding more salt, pepper, or herbs as desired. If you prefer a more intense flavor, you can allow the soup to simmer for an additional 10-15 minutes. Serve hot, garnished with fresh herbs or a squeeze of lemon juice for an extra burst of flavor.