Reviewed: Oct. 7, 2009

I'm new at making soup and this sure helped boost my confidence. It was very easy to make and the best part of it was that it tasted so good.

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Debbie

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Reviewed: Aug. 20, 2009

Amazing soup! I make this again and again. I freeze it in large batches so that I can always have some on hand. Perfect!

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blondie0824

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Reviewed: Apr. 17, 2009

I made this soup tonight and it was a hit, even with picky non-cabbage eaters. I used homemade chicken stock in place of the broth, and put hot sauce on the table for those who wanted it. If I made it again, I might put in a whole cup of barley, but that's the only change I would make.

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gmt

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 23, 2009

This soup was excellent. I used a honey ham steak which gave the soup a slightly sweet flavor which I thought made the soup. Also substituted orzo for the barley as my family are not barley eaters.

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Karen

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Reviewed: Mar. 10, 2009

I sauteed the onion in butter until it started to carmelize, added the garlic for a few stirs, then added to soup. Also added a half can of diced tomatoes (without the juice). And, a shot of sherry. Was very good. I am sure the original recipe is just as good- but wanted to add my own spin.

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CreativeCook

Cooking Level: Expert

Home Town: Hurley, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Mar. 2, 2009

Good Simple recipe. I don't like ham so used Sausage instead. Gave it a little bite and was great on a cold evening!

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heatherg

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Reviewed: Jan. 27, 2009

This recipe was easy and delicious! I was looking for something different for leftover ham and came across this recipe. I made it for some girlfriends and we all loved it. I was thinking about adding more barley than was called for and boy am I glad I didn't. It was just right. Thank you for a great soup.

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Christy

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Reviewed: Jan. 27, 2009

Very flexible recipe! I used ground beef instead of ham, left out the barley and added some macaroni noodles at the end. Also I used pre-made veggie broth. I did not have to cook it quite as long. Maybe 45 minutes. It would be great in the crockpot too after browning the meat. As other reviewers mentioned the flavors of the garlic and onions really carry the recipe. I was able to add some other left over veggies from the fridge (green beans) and it was great! My hubby took it today for lunch which is always a good sign.

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AIRWRECKA

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Reviewed: Jan. 16, 2009

Very tasty and easy to make. It makes a LOT of soup. We are a family of 5 and we all had two bowls and there is still lots left.

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WHIPPETCRAZY

Cooking Level: Intermediate

Living In: Sarnia, Ontario, Canada

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Reviewed: Jan. 10, 2009

I was pleasantly surprised at how flavorful and hearty this soup was. It had a pleasant sweetness to it, and no bitterness from the cabbage or celery at all. I thought I might have to add spices, but no, the flavors of the ingredients really carry themselves. It tasted even better after a day of rest in the fridge. I'll be using this again for sure!

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steviferg

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 4, 2009

Excellent tasting soup. Everyone who tried it wanted seconds. However, next time will not use quick barley. I will use the medium barley.

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NBRNINE

Cooking Level: Expert

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Dec. 14, 2008

Thank you so much for this recipe! I had never touched a cabbage before, but a couple heads ended up in my CSA box, so I tried this recipe. My boyfriend and I liked it so much, we made another batch 2 days later. It's so easy! We substituted celeriac for celery, but otherwise, we followed the recipe exactly.

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aattoun

Cooking Level: Beginning

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Reviewed: Nov. 30, 2008

Wow Great soup!! I did kick it up a notch by adding cayenne. Please add black pepper. Add other veggies if you have them. I used left over ham from Thanksgiving. Try it you will love it!

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LillyEriksen-LV

Home Town: Las Vegas, Nevada, USA

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Reviewed: Nov. 24, 2008

This soup really surprised me. I cut the recipe in half since it's just me and my husband. I used lower sodium broth as others suggested. I used a salt cured Virginia Ham and that added all the salt that was necessary - I didn't add extra salt while cooking and the soup didn't need any after it was done. That was amazing to me because I thought this soup would lack flavor and seasoning, but it didn't. As long as you get a high quality, high flavor ham, you will get great taste. I also added two medium sized red potatoes for some extra "umph." I only simmered the soup for an hour as I like my veggies to still be a little firm. This is a great soup to put in the books. SO many yummy and good-for-you veggies, too.

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rlburns1222

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Reviewed: Nov. 13, 2008

Simple easy to make and can freeze the left-overs. I used broth cubes & potatoes instead also used turkey ham because it cuts the salt down...I added more cabbage both chunked and shredded also added garlic...family loved this! We had cornbread with this I will make again soon!

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sunydaze

Cooking Level: Expert

Living In: Erlanger, Kentucky, USA

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Reviewed: Nov. 3, 2008

This was fantastic and so easy! I was looking to use up some veggies left in the fridge. I had 4 red potatoes and 1 zucchini that I tossed in. I also through in a can of mushrooms w/ juice because we love mushrooms. Didn't use the parsley but used oregano instead and two bay leaves. The potatoes cooked down and thickened the broth. YUMMY!

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Rainestormrose

Cooking Level: Intermediate

Home Town: Mary Esther, Florida, USA

Living In: Navarre, Florida, USA

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Reviewed: Sep. 17, 2008

This is very good for something so simple. I used the potato option since I didn't have any barley. Great way to use up cabbage and good for you too.

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whatchamean

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Reviewed: Aug. 6, 2008

This was my first attempt at Cabbage anything. I, too, omitted the barley and instead of broth I used ham hocks with water to cover and added chicken boullion to taste after removing hocks, 2 diced potatoes (towards the end of cooking), salt & fresh ground pepper. The family loved it but asked that I make larger pieces of cabbage next time.

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mom_of_3_hungry_kids

Cooking Level: Expert

Living In: Lima, Ohio, USA

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Reviewed: Aug. 2, 2008

Nice tasting soup. Didn't add ham or barely, but added rice towards the end of cooking.

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Trisha

Cooking Level: Intermediate

Home Town: Morganville, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Jul. 17, 2008

This soup was awesome. I added an additional clove of garlic and I substituted 4 slices of bacon for the ham. Needed to add a little more salt and it was perfect

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nancye70

Cooking Level: Intermediate

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Newark, Delaware, USA

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