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Chop the cabbage, onion, carrots, celery, and bell pepper. Mince the garlic.
In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Add the chopped cabbage, carrots, celery, and bell pepper to the pot. Stir to combine with the onions and garlic.
Pour in the can of diced tomatoes (with juice) and the vegetable broth or water. Stir well to combine.
Add the dried oregano, dried basil, dried thyme, salt, and pepper. Stir to distribute the seasonings evenly.
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, covered, for about 30 minutes or until the vegetables are tender.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the hot soup into bowls. Garnish with fresh parsley if desired. Serve immediately and enjoy your Cabbage Fat-Burning Soup!