- Yields: Makes about 1/2 gallon
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon high-heat oil
- 1/2 onion, chopped
- 3 stalks celery, chopped
- 1 small leek, rinsed well, white and light green parts thinly sliced
- 1 red bell pepper, seeded and chopped
- 1 cup diced carrots
- 1 fennel bulb, chopped
- 1/4 head green cabbage, chopped
- 1 (14-ounce) can diced tomatoes
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried marjoram
- 1 1/2 teaspoons dried dill weed
- 1/4 teaspoon cayenne pepper
- 1 cup tomato sauce
- Salt and pepper, to taste
Directions
Heat oil in a large soup pot over medium heat. Add onions, celery, leeks, bell pepper, carrots and fennel; cook until soft, 10 to 12 minutes.
Stir in the cabbage, tomatoes, salt, thyme, marjoram, dill, cayenne pepper and tomato sauce. Add enough water to cover and bring to a boil. Reduce to a simmer and cook for 20 minutes. Season to taste with salt and pepper.
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