Witch Soup

Cut vegetables such as cabbage, onion, carrot, and bell pepper into bite-sized pieces.

Heat olive oil in a pot and sauté the onion first.

Add all remaining vegetables and stir-fry for 2–3 minutes.

Pour in canned tomatoes and water, then bring to a boil.

Season with bay leaves, salt, and pepper.

Simmer over medium-low heat for 20–30 minutes until all ingredients are cooked through.

Remove the bay leaves and serve the finished soup in bowls.