A warm and comforting vegetable soup that's both healthy and delicious.
Chop the cabbage into bite-sized pieces.
Cutting the cabbage into uniform pieces ensures even cooking.
Dice the carrots, celery, and green pepper.
Dicing the vegetables evenly helps them cook at the same rate.
Break the cauliflower into small florets.
Smaller florets cook faster and blend well into the soup.
Slice the mushrooms thinly.
Thin slices allow the mushrooms to cook quickly and release their flavor.
Combine all the vegetables, diced tomatoes, bouillon cubes, and water in a large pot.
Stir well to ensure the bouillon cubes dissolve evenly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 hours.
Simmering slowly allows the flavors to meld together beautifully.
Serve the soup hot, garnished with fresh parsley if desired.
Serving with a slice of crusty bread makes it a complete meal.
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