Vegetable Soup

Heat the olive oil in a large Dutch oven or pot over medium heat.

Add the chopped onions, carrots, celery, and tomato paste. Cook, stirring frequently, until vegetables are softened and onions are translucent, about 8–10 minutes.

Stir in the minced garlic, ground fennel, black pepper, 1/2 teaspoon salt, and red pepper flakes if using. Cook for 1 minute, stirring constantly.

Pour in the diced tomatoes with their juice and the broth. Add the chopped potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring to a gentle boil, then reduce to a simmer, partially covering the pot.

Simmer for 20 minutes, or until potatoes and other vegetables are tender.

Add the frozen peas and cook for an additional 5 minutes until heated through.

Remove the pot from heat and discard the bay leaves. Stir in apple cider vinegar or lemon juice if using, and adjust seasoning with salt and pepper to taste.

Serve hot.