Reviewed: Oct. 26, 2011

This recipe is wonderful, however, I did add some chopped cabbage & rutabaga to the soup & it really upped the flavor.

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4 users found this review helpful

Reviewer:

KATRINA55

Cooking Level: Intermediate

Living In: Alpena, Michigan, USA

Reviewed: Jul. 27, 2010

Great base recipe! I threw all my veggies in together but cut them in big chunks. I used regular potatoes, onions, cabbage, and kohlrabi.I also added some garlic, bay leaf, and Italian seasonind. Delicious. I didn't bother with skimming the froth off the top since I always make my soup a day in advance for more flavor. I just skim off the hardened fat the next day. Great with homemade bread for a hearty dinner

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17 users found this review helpful

Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 27, 2010

i dont usually make recipes with no reviews.. so thought i would write one.. i didnt have a ham bone so used some leftover ham my mom had given me.. wasnt sure what to do with it so i made this. i definitely needed salt and lots of pepper. other than that i used the same veggies (only i used 5 regular potatoes cubed) and really enjoyed this soup, as did my two small children

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11 users found this review helpful

Reviewer:

nadiag

Reviewed: Mar. 9, 2010

It's a solid soup. nice and thick and stewey. The only modification I'd recommend is that contrary to the author's comment, it did need salt to my taste - but to be on the safe side you can always add that upon serving. all in all a tasty soup with minimal effort and a good use for that ham bone.

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22 users found this review helpful