PCC Tomato Cabbage Soup

PCC Tomato Cabbage Soup

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  • 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


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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