This tangy soup has a slightly sweet and sour taste. It is well loved by our customers. A colorful soup.

8 c. tomato puree
4 c. green cabbage (2 c. diced, 2 c. thinly sliced or shredded)
3 1/2 c. red cabbage (1 1/2 c. diced, 2 c. thinly sliced or shredded)
2 1/2 c. (1 lg.) finely chopped red onion
1/2 tsp. cut thyme leaf
2 tsp. dill seed
3 lg. cloves garlic, pressed or minced
1 tbsp. dill weed
1/2 tsp. crumbled oregano leaf
1/2 tsp. crumbled basil leaf
2 tsp. apple cider vinegar, or to taste
1 tbsp. Dr. Bronner's seasoning powder
2 tsp. Spike
Granulated or powdered garlic to taste

4 pounds chopped, unpeeled ripe tomatoes or 3 (1 pound) cans whole or diced tomatoes and 2 cups water, blended until smooth.

Bring to a boil: tomato puree, diced green and red cabbage, onion, thyme, and dill seed Reduce heat and simmer, covered, about 1/2 hour, or until cabbage is very soft. (If using fresh tomatoes, color will change form pink to deep red.)

Add garlic, dill weed, oregano, basil, and shredded green and red cabbage. Simmer 10-15 minutes, covered, or until shredded cabbage is tender. Turn to lowest heat.

Add apple cider vinegar, a little at a time. The vinegar serves to mellow the taste of the tomato puree, and is especially important if using fresh tomatoes. You may need less vinegar if using canned tomato puree.

Add Bronner's seasoning and Spike, and sea salt to taste. Adjust other seasonings as desired.

You may need to add water, depending on how tightly the lid fits your soup pot. Ideally this soup should be of medium thickness, lots of cabbage with lots of thin soup broth. Adjust water as necessary; serve. Makes 3 1/2 to 4 quarts. Easy.