Recipe by Victoria M.H.
"This is a different twist on cabbage soup; I think normally it's plain. You can do cabbage soup without the meat and have a nice vegetarian dish as well."
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Swiss chard, torn into several pieces
kale, torn into several pieces
green onions, chopped
chopped red bell pepper
thin carrot slices
water, to cover
I followed the recipe to the letter, except I shredded the cabbage while processing the other veggies finely. The soup was fantastic, though three bouillon cubes were not enough to salt that much water. Next time I will also probably add some chunky potatoes to give the soup a bit more to bite into. Topped it with fresh grated Parmigiano Reggiano and the kids ate it up!
I made some serious changes, two of which were not good. I am assuming that had I followed the recipe exactly, it would have been 4 stars. The version I made was probably 3 stars. The day I made this, I had ten minutes to get it in the crock pot before I ran out the door. I cored the cabbage and cut it into 4 wedges, put the entire bunch of chard in (stems and all), used an entire yellow bell pepper that had been cored and seeded, and 2 whole (peeled) smallish carrots, whole green onions and a celery stalk. I omitted kale. I roughly chopped 7 slices of bacon. I threw it all in the pot with water and seasonings and cooked it on high for 4 hours. I came home and blended it up with an immersion blender. Texture wise, it worked great! A nice, thin soup with no chunks. However, the chard and bell pepper taste were too strong. I should have halved both. I fixed it with more water and chicken bouillon, though. A couple days later, I did wind up boiling some sweet potatoes and adding them in to make the soup more hearty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
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