Reviewed: Mar. 12, 2012

Delicious! I used 8c of water and 4c of fat free low sodium broth. I also added 4 packets of no sodium chicken boullion seasoning. I had leftover broccoli rabe sauteed in garlic so I chopped and threw that in too. Used a 28 oz can of crushed tomatoes and a 15 oz of fire roasted diced. I did use a half of a bag of a shredded cole slaw mix intead of the plain cabbage...this was handy and easier. Chock full of veggies. Flavor ws great...I did simmer for a few hours, soup thickened slightly and had delicious flavor. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Feb. 6, 2012

I have to say, this soup needs a lot of work. Granted, I was missing a couple of ingredients (potatoes and celery) but there is such a tremendous amount of water called for in comparison to the amount of veggies/spices! I ended up adding white beans to mine, as well as some quinoa which helped thicken it a little and give it a better texture. I also added about 10 bullion cubes (I didn't have powdered chicken bullion). I also added an extra teaspoon of curry powder, skipped the dill as it didn't seem to fit with the other ingredients, and added some cayenne pepper and dried parsley. After making these changes, the soup is really pretty good and I would probably make it again. Thanks for sharing!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Jan. 8, 2012

I just made a stew out of this recipe: added only 2 or 3 cups of water. Didn't have any potaoes so I put 2 medium zucchini instead. Added 3 cloves of garlic, some parsley and cilantro and some organic seasoning instead of chicken bouillon. My husband is following Dr. Ornish fat free diet for heart disease, so this was really great recipe for him, he loved it!

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Reviewer:

Yasmine

Cooking Level: Expert

Reviewed: Jan. 6, 2012

Made this recipe without the Cauliflower, celery, cabbage and curry, used Rotel instead of canned tomatoes. Had a good flavor added some lean beef to add protein.

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Reviewer:

Herbbiemae

Living In: Stroudsburg, Pennsylvania, USA

Reviewed: May 16, 2011

This is a great versatile-friendly vegetable soup. I added an extra tsp of curry, added oregano, and basil. I threw in the entire head of cabbage and cauliflower (I don’t like having parts and pieces in the fridge), added about 4 cups of chicken broth on top of the 14 cups water. I omitted the green pepper and substituted 2 small zucchinis. I also prefer to sprinkle a bit of jack cheese on top of the soup too - it goes great with the vegetables! The flavor gets better the next day and the day after. Thank you for the recipe. It's a keeper.

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Reviewer:

spapsdorf

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Petaluma, California, USA

Reviewed: Oct. 11, 2010

So good, yet simple. Wanted a veggie packed soup, with no meat and this did the trick. Skipped the cauliflower and used low fat chicken broth, and tomato juice instead of all the water. After simmering for awhile I put about a tsp of Italian seasoning, some Cajun spice, garlic and onion powder. I also thew a can of white beans in at the end for a little substenance and more heartiness. Hubs loved this!!

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Reviewer:

SweetBasil

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Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Nov. 16, 2009

1 pt

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Reviewer:

KIMICOLE

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Reviewed: Aug. 18, 2009

The flavors did not pop for me. This does not have the classic tangy-ness of traditional vegetable soup. I'll move on.

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Reviewer:

Shiger

Cooking Level: Beginning

Living In: Apex, North Carolina, USA

Reviewed: Apr. 21, 2009

I threw everything in the crock pot, cooked on high for about 5 hours or until veggies are soft. I also threw in a bay leaf, doubled the diced canned tomatoes(used basily & garlic flavor) and doubled curry, chicken broth, and added 3 garlic cloves, oregano, and mushrooms. Very healthy and tasty soup. Turned out great in the crock pot!! Thanks!

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

Reviewed: Mar. 9, 2009

I loved this recipe.. For those who dont like a really TOMATO-Y vegetable soup. I subbed zuchini for the cauliflower, left out the peppers. But used lots of black pepper. YUMMY

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