Sauté the Aromatics: In a large pot over medium heat, add a splash of oil and sauté the onion, bell pepper, and celery for about 3-4 minutes until softened.
Add the Vegetables: Stir in the potatoes, carrots, and shredded cabbage. Mix well.
Pour in the Liquid: Add the vegetable broth (or water) and bring to a boil.
Season the Soup: Stir in the dried basil and season with salt to taste.
Simmer: Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the vegetables are tender.
Serve & Garnish: Ladle the soup into bowls and top with freshly chopped parsley. Enjoy warm!
Serving and Storage Tips
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