Witch's Soup

Cut cabbage, carrots, onions, celery, and bell peppers into bite-sized pieces.

Heat olive oil in a pot and sauté minced garlic.

Add all prepared vegetables and stir-fry over medium heat for 3 minutes.

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

Season with rosemary, bay leaf, salt, and pepper.

Simmer over low heat for 20 minutes.

When the vegetables are fully cooked, it's done.