Prep the vegetables. Core and thinly slice cabbage. Slice onion and celery. Chop bell pepper. Mince jalapeño and garlic. Juice the limes.
Heat olive oil over medium-low heat in a large soup pot. Add onion, celery, bell pepper, salt and pepper. Sauté until onion is translucent, 3-5 minutes.
Add cabbage, jalapeño, garlic, bay leaves, mustard seeds, coriander seeds, and dried oregano to pot and turn heat up to medium. Sauté for 2-3 minutes until fragrant, stirring frequently.
Add tomatillo salsa, butter beans, jackfruit, bouillon, and water and bring to a boil. Reduce heat and simmer for 30 minutes.
Once soup is done cooking, turn off the heat and add the lime juice. Stir to combine.
