Begin by placing a Dutch oven or large heavy-bottomed pot over medium heat. Add the ground beef and cook thoroughly, breaking it apart with a spoon, until browned and no longer pink.

Add the diced onion, green bell pepper, carrots, and celery to the pot. Sprinkle in the garlic and herb seasoning, Cajun seasoning (if using), and a pinch of freshly cracked black pepper. Sauté the mixture until the vegetables begin to soften and release their aroma.

Stir in the tomato paste and cook for another 2 to 3 minutes, letting the paste caramelize slightly to enhance its flavor.

Add the cubed potatoes and stir them through the vegetable and beef mixture. Pour in both cans of diced tomatoes and scatter the minced garlic over the top. Mix until everything is evenly incorporated.

Now, add the chopped cabbage gradually. It may look like a lot at first, but it will wilt down significantly as it cooks. Fold the cabbage into the mixture in stages to help it fit into the pot.

Pour in the prepared bouillon mixture or broth. Stir the soup well to combine all the ingredients evenly. Increase the heat and bring the pot to a rolling boil.

Once it reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer gently for around 30 minutes. The potatoes should be fork-tender and the cabbage soft and flavorful.

Taste and adjust the seasoning with salt and pepper as desired. Ladle into bowls and serve piping hot, perfect for cozy evenings or chilly days.