PCC Tomato Cabbage Soup | PCC Natural Markets

PCC Tomato Cabbage Soup

Yield: Makes about 1/2 gallon

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



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.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: cabbage, tomatoes


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