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Prepare the vegetables: Chop the cabbage into bite-sized pieces, slice the carrots, and chop the celery. Set aside.
Cook the ground beef: In a large pot, heat olive oil (if using) over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove any excess fat.
Sauté the aromatics: Add the diced onion and garlic to the pot with the ground beef. Cook for about 3-4 minutes, until softened and fragrant.
Add the vegetables and spices: Stir in the chopped cabbage, sliced carrots, and chopped celery. Season with dried thyme, oregano, salt, and pepper. Add the bay leaf, if using.
Add the liquids: Pour in the beef or vegetable broth and diced tomatoes. Add water to reach the desired consistency (if you prefer a thinner soup, you can add more water).
Simmer the soup: Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, until the vegetables are tender and the flavors are well combined.
Taste and adjust: Taste the soup and adjust the seasonings with more salt, pepper, or herbs, if necessary.
Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!