Reviewed: Aug. 9, 2012

This was a former faceless recipe. A good basic vegetable soup with unlimited possibilities. I used my own homemade chicken broth and added tri-color rotini. Thanks for sharing!

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Reviewer:

Shearone

Reviewed: Dec. 25, 2011

This was a great soup! I wanted this vegetarian so I used vegetable broth and added more vegetables like other reviewers. I added 1/2 large onion, and a leek. The only tomatoes we had were Italian stewed tomatoes which made the soup taste a lot like minestrone. My DH and our room mate loved it. This was also very easy to make. Next time I might add more liquid to accommodate the extra veggies and add the cabbage later on to keep it crispy.

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Reviewer:

Nikki

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Reviewed: Sep. 9, 2011

I thought this turned out pretty good. I had some spinach I threw into it also, which added more color and nutrients. Didn't really change anything. I was surprised it had as much flavor as it did. I used more garlic in the beginning and at the end and more black pepper but that was it. My husband liked it to.

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Reviewer:

GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Nov. 3, 2010

My family LOVED this soup! I was a bit skeptical about the cabbage but my kids loved it. I added onion but did not add the pasta because my beloved does not like pasta at all. This is a keeper! Thanks so much for a great recipe!

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Reviewer:

Paula H

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Agawam, Massachusetts, USA

Reviewed: Jan. 13, 2010

Tasty soup. I used a full head of cabbage. Used whole-wheat macaroni spirals. My husband really likes this soup, and generally he doesn't request soup. The flavor of this soup is even more amazing after a day or two in the fridge. I served it with some Irish Brown Bread.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

Reviewed: May 4, 2009

Just okay. A little bland. Seemed like it needed more spices.

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Reviewer:

SCHLABACHS

Reviewed: Mar. 2, 2009

This is delicious! I use an onion in place of the cabbage (dh doesn't like cabbage, however it would be wonderful with the cabbage) and sauteed the garlic the last minute with the other veggies (we like a "sweet" garlic flavor rather than strong), pureed one of the cans of tomatoes, used homemade veggie stock instead of the chicken broth, and used whole wheat macaroni. Very good, will definitely make again.

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Reviewer:

Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

Reviewed: Jan. 3, 2009

This was delicious! I used vegetable broth to make it vegetarian, added lentils, leeks, an onion and three extra whole garlic cloves and 2 bay leaves. I didn't have enough canned tomatoes so I also used fresh. My husband ate his soup with a little fresh lemon squeezed into it.

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Reviewer:

melizathorn

Reviewed: Jan. 4, 2008

LOVED this soup! Good for you and so delicious. Didn't change a thing and thought it was perfect.

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Reviewer:

casey

Home Town: Naples, Florida, USA

Reviewed: Sep. 2, 2006

Great base recipe - easy, healthy and very tasty. I played around with this and altered the base ingredients. I only needed 6 cups of fluid in total - 4 cups chicken stock, 1 and half of vegetbale stock and half a cup of red wine, 1 teaspoon of sugar helped to balance these changes. I sauteed the garlic with 1/4 of a large onion at the start, then added my other vegetables as per the recipe. Because I was going for a complete meal on a bowl, I added 2 skinless poached chicken breast halves. I poached in water flavoured with some red wine and 2 stock cubes. After chopping the chicken into bite size pieces, I added it half way through the simmering period. Delicious with soy and linseed bread.

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