Start by washing and chopping your vegetables. This will make the cooking process smoother and quicker.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Toss in the chopped cabbage, carrots, and diced potatoes. Stir well, allowing them to cook together for about 5 minutes.

Pour in the vegetable or chicken broth, and add the can of diced tomatoes (including juice), thyme, bay leaf, salt, and pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.

Remove the bay leaf, taste the soup, and adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with your choice of fresh herbs, or enjoy plain for a classic taste.