Cabbage Vegetable Soup

Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, and sauté until the onion is translucent, about 5 minutes.

Stir in the tomato paste, minced garlic, Italian seasoning, ground black pepper, and sea salt. Cook for another 2 minutes until fragrant.

Add the fire-roasted diced tomatoes with their liquid, stock, chopped potatoes, chopped cabbage, and bay leaf. Bring to a boil.

Reduce the heat to a simmer and cook for about 30 minutes, or until the vegetables are tender.

Remove the bay leaf, taste, and adjust seasoning with more salt if needed. Serve hot, garnished with chopped parsley if desired.