Detox Cabbage Soup

Heat the olive oil in a large saucepan over medium-high heat. Add the minced 1 teaspoon garlic and minced 1 teaspoon ginger to the pan and saute for 30 seconds before adding the chopped ½ cup onion and sauteing for an additional minute or until fragrant.
Add the chopped 2 ribs celery, 2 medium carrots, and ½ large red bell pepper to the saucepan and cook for an additional 3-4 minutes.
Next, add in the canned 14.5 oz diced tomatoes (do not drain!) and seasoning (2 teaspoon salt, ¾ teaspoon ground black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried basil). Add the cabbage, then pour in the 6 cups vegetable stock, and add 2 whole bay leaves. *Add the optional apple cider vinegar and lemon juice at this point if desired.
Stir then bring the soup to a boil. Reduce the heat to low and let it simmer for 20 minutes.
Remove from heat when done and remove the bay leaves before serving.