Recipe by Dan
"This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer."
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carrots, thinly sliced
potatoes, thinly sliced
onion, thinly sliced
1/4 medium head
green cabbage, thinly sliced
ground black pepper to taste
A really easy recipe when you want a nice hot, soup FAST. I didn't have cabbage on hand so I threw in an equivalent amount of celery and it turned out delicious. It's just the right consistency, something that always seems to be an issue when blending soups. I will definitely make it again.
I am not partial to thyme and there was far too much in this recipe (even at 1/4 tsp). Next "thyme" (ha! get it?) I will know to use less. I decided to crock pot this and it turned out well! 4 hours on high was perfect. I also didn't blend it. Could use a tad more salt. Will try the recipe again only modifying the spices a bit... maybe more basil?
This was absolutely delicious. I added kale at the end, and could feel the health as I ate it. The only reason I didn't give it five stars is because the method could be improved. I first sauteed the veggies before adding the broth to develop their flavor more.
This soup is easy to make and really good! I did not blend it, though.
Very tastey and easy to make. I kept the ingredients the same however I did not blend the soup. I finely chopped all the veggies, cooked and served.
Great! It was very easy to make and very forgiving because I wasn't too precise with the measurements. I'll definitely make this again.
Excellent vegetable soup! We were having it with Rueben sandwiches, so didn't try it this time, but for a stand alone dinner soup, I might try it with kielbasa slices added. I did not blend the soup, as I kind of liked the rustic look and feel of it as it was. I did add a little bit of instant potato buds to slightly thicken the broth. YUMMY soup!
Very good! A nice light soup that is also very forgiving. I doubled the recipe and used more carrots and cabbage. I also threw in a couple stalks of celery and a couple of parsnips (had to get used up). I also added about 1 tsp of curry and a splash of apple cider vinegar (as others suggested). Used the immersion blender right in the pot to blend everything up. Will put on the Winter soup rotation. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot, Potato, and Cabbage Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 28
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