In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the onions are translucent and the vegetables begin to soften.

Stir in the diced red and green bell peppers, minced garlic, and grated ginger. Cook for another 2 minutes until fragrant.

Add both types of chopped cabbage to the pot. Stir well to combine with the sautéed vegetables.

Pour in the can of diced tomatoes (with their juices) and 6 cups of the vegetable broth. Add the dried thyme, oregano, smoked paprika, and cayenne pepper (if using). Stir everything together.

Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until all the vegetables are tender. Add more broth if a thinner soup is desired.

Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust the seasoning with salt and freshly ground black pepper.

Ladle the hot soup into bowls and garnish with fresh parsley or cilantro if desired.