Tomato Cabbage Soup

About 4 to 6 servings

4 cups tomato puree
1 medium yellow globe onion, chopped
1 medium red onion, chopped
4 cups shredded cabbage, all green or half green and half red, divided
1/2 teaspoon dried thyme
1 teaspoon dill seed
2 large cloves garlic, pressed or minced
1 Tablespoon fresh dill, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon apple cider vinegar
2 teaspoons brown sugar (optional)
1 Tablespoon vegetable bouillon powder, or 1 (2-cup size) bouillon cube
1 teaspoon salt, or to taste

To prepare the puree with fresh tomatoes, cut about two pounds of
tomatoes into chunks, reserving the juice, and process in a blender or
food processor with the juice until almost smooth. A mixture of plum
(Roma) tomatoes and globe or beefsteak tomatoes works best. To prepare
the puree with canned tomatoes, use three 14-1/2 ounce cans diced
tomatoes, or one 28-ounce can whole tomatoes plus one 14-1/2 ounce can
diced tomatoes, and process with their juices and enough water to make
four cups.

Stir the puree, onions, thyme, dill seed, and half the cabbage
together in a large stock pot or Dutch oven, and bring to a boil.
Reduce the heat and simmer, covered, for about thirty minutes, or until
the cabbage is very soft. Add the garlic, dill weed, oregano, basil,
and remainder of the cabbage. Simmer, covered, until the newly-added
cabbage is just tender -- about ten or fifteen minutes. Stir in the
vinegar, sugar, bouillon, and salt, and continue to simmer for just a
few more minutes until the bouillon is thoroughly dissolved and blended
in. Serve hot or chilled. [Note that the cabbage can be chopped or
diced rather than shredded.]

Recipe courtesy of Our vegan recipe collection at The Cat-Tea Corner
www.catteacorner.com

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