In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced celery, and carrots. Sauté for about 3 to 5 minutes until they start to brown slightly.

Incorporate the minced garlic, black pepper, fresh thyme, and caraway seeds to the pot. Sauté for another minute, until fragrant.

Stir in the diced potatoes, chopped cabbage, crushed tomatoes, and vegetable broth. It may look a bit thick now, but the cabbage will release moisture as it cooks.

Bring the mixture to a boil over high heat. Once boiling, lower the heat to medium and let it simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender and translucent.

Taste the soup and adjust the seasoning with salt and pepper, if necessary. Ladle the hearty soup into bowls and enjoy hot.