Instructions:
Prepare the vegetables
Peel and dice the potatoes. Slice the carrot into rounds. Chop the bell pepper, cabbage, celery, and onion into bite-sized pieces.
Cooking the soup
In a large pot, add 6 cups of water and bring it to a boil. Add the chopped onions and cook until translucent. Add the diced potatoes, sliced carrots, chopped bell pepper, cabbage, and celery to the pot. Season the soup with salt and dried basil to taste. Reduce the heat and allow it to simmer for 20-30 minutes or until the vegetables are tender.
Serving
Once the vegetables are fully cooked, taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley. Serve hot for a healthy, flavorful meal.
Enjoy your nutritious, blood-sugar-friendly vegetable soup!
