Reviewed: May 4, 2009

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

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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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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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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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melizathorn

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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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casey

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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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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: May 2, 2006

This turned out really good, but as usual, I had to change a few things! I didn't have any cabbage, so that was out, but instead I added an onion and some mushrooms. I also did not have any fresh garlic, so I added almost a teaspoon of garlic powder, and it was fine. I used 1/2 chicken and 1/2 vegetable broth, and cut the water down to two and a half cups. I added basil and oregano, and fresh parsely, too. It all turned out really tasty, but I think it would have been bland without my additions. Thanks!

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Erin

Cooking Level: Beginning

Home Town: Surrey, British Columbia, Canada

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Reviewed: Mar. 21, 2006

Great recipe. I used vegetable broth in place of chicken, brown rice in place of the pasta and added a squirt or two of Bragg's at the end with the garlic. I'll make this again and again with various additions. Oh, I also completely left out the water and opted for an extra cup of broth.

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Erin K.

Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 10, 2006

This is a great soup! Everyone in the family raved about it. I will add more noodles next time, and I also added 1 cup of brown rice which gave it a great texture. Omitted the water and just increased veggie broth.

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teekay

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: League City, Texas, USA

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Reviewed: Dec. 6, 2005

Great recipe. The broth is perfect. I was unsure about using cabbage but it works. I would add more types of veggies next time.

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 4, 2005

Used vegetable broth to make this a vegetarian meal and added an extra clove of garlic and half an onion. So delicious! Great for these cold winter days - thanks for sharing this recipe!

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marital bliss

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 13, 2005

This soup is tasty. I added extra garlic, also added onion, as well as lentils. I left out the pasta. You can personalize this soup to your liking and it will turn out great everytime!!

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Kathleen

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 12, 2003

Yum, this was good, but not as garlicky as I thought it might be... I used beef broth as someone suggested, did without the extra 3 1/2 cups water (if I added it, it would have been too watery for me) and used 1 cup of brown rice instead of the pasta. I even added an extra clove - 4 total. Next time I'll add a bunch more. Oh, I added some diced venison, too and you could have sworn it was beef. :)

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JHUBB

Cooking Level: Intermediate

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Reviewed: May 25, 2003

I made this soup this weekend, and it was wonderful. I added mushrooms and onion, and substituted cheese & garlic tortellin for the elbow macaroni. Easy to make, and everyone loved it.

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ABRANTOWENS

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Reviewed: Mar. 30, 2003

Fantastic soup! I added a bit of chopped green pepper to the cabbage and carrot saute, and sprinkled the vegetables lightly with soy sauce as they cooked. I used diced tomatoes flavored with garlic and basil, a sprinkle or two of garlic salt, added a bay leaf, and a bit of white pepper. Finally, I used shells instead of macaroni, because thats what I had. Wonderful flavor, served with thick slices of buttered french bread, mmmmm.

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VALIERRAN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 23, 2003

Excellent, simple recipe. I added a touch of fresh ginger and imitation crab meat. I also used alphabet macaroni instead of elbow macaroni and it worked well.

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MARIAES

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Reviewed: Mar. 28, 2002

This was a bit bland for us. I added a bay leaf, an onion, frozen cut okra, and some browned hamburger meat, but beef broth instead of chicken broth might have helped.

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