Reviewed: Nov. 6, 2009

This was like a really hearty minestrone. I omitted the cabbage and celery but threw in a zucchini. A wonderful warming soup for a cold day!

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Natasha

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Reviewed: Oct. 21, 2009

Obviously, I think this is delicious. I used olive oil rather than butter. Not knowing what "bunches" of leeks meant, I used two leeks. Chinese cabbage is called "Napa" cabbage at my grocery. I used red potatoes; 1/4 teaspoon cayenne and omitted the bay leaves. Using a good organic vegetable broth (Pacific or Wolf Gang)will make this more stew-like than soup.

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Ginny

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Reviewed: Dec. 14, 2008

i really love this stew! it is more like a soup as others have written, but that can be tweaked with a litle bit of flour. what i love so much about this is that you can do a variety of things with this and come up with many different flavors and recipes. or, make as stated and it's so delicious! i had just received my farm share and had no idea what i was going to do with it all and then i came across this recipe. it's perfect!

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tracelc

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Reviewed: Nov. 9, 2008

This is really good. I do leave out the celery salt, cayenne and bay leaves though. I've tried it with bok choy and with swiss chard at different times and they are both good. I do tend to use pinto or white kidney beans instead of the black beans because that's what my kids like. Yes, my kids eat this. They don't love it, but they don't complain or refuse to eat it, which is good.

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BECCAM

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 2, 2008

This recipe was delicious. It turned out more like soup than a stew, but that's okay. The seasoning was perfect. I simmered it for 30 minutes (a bit longer than the recipe suggested). I didn't have leeks or elephant garlic, so I skipped those and just used 2 (minced) cloves of regular garlic. My husband had been complaining about me never serving meat, so I skipped the cheese and simply sauteed 8 oz. of sliced knockwurst (my old stand-by) with the onions and garlic at the beginning of the recipe. Oh, and I used olive oil instead of butter - keeping it kosher. :) My husband and daughter loved it. It's very hearty - a great recipe for those crisp autumn days.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 19, 2008

My family loves this stew!!!! My two young boys even love it! This is a family staple now. The only changes I have made were to use different cabbages, depending upon organic availability, and to cook this longer (and only because I don't fuss or keep close watch on time!). It always turns out wonderfully and any of my friends who have tried this have loved it as well. Even my mother-in-law, who likes almost nothing she doesn't cook, asked me for the recipe!!

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islandgurl4

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Courtenay, British Columbia, Canada

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Reviewed: May 12, 2008

This recipe made so much! I used northern beans instead of black beans, because of what is available in Scandinavia. Otherwise, I followed this recipe closely. I added also some leftover zucchini and bell pepper. The taste got better as time went along. Since my boyfriend did not really like it, I had to eat it all- it took me almost a week.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Jan. 28, 2008

Very tasty. I didn't have any celery salt and substituted mixed Italian dried herbs for the oregano, but other than that I didn't change a thing. Very warming, filling, and healthy.

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Tovah1013

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Reviewed: Oct. 15, 2007

Totally delicious. I did substitute cauliflower for the celery & leeks though and probably gave it a large dose of cheyenne instead of a dash - I wonder how this would be with seafood?

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triple-c

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Reviewed: Aug. 1, 2007

This stew was absolutely delicious! I'm a vegetarian always looking for new recipes to cook up & this one will be added to my favorites. No changes except cooking it a bit longer to soften veggies a bit more. Great!

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MissGreenTea

Cooking Level: Intermediate

Home Town: Berthoud, Colorado, USA

Living In: Mcallen, Texas, USA

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Reviewed: Feb. 26, 2007

This was delicious! I made it exactly as described, then embellished with some previously cooked pork loin braised in milk. It didn't need it, mind you, I just had it on hand. It's like the comfortyest comfort food ever. I will make this stew forevermore.

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Miss Fritzie

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 4, 2007

This soup is fantastic- so much flavor and rich texture.

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Gitti

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Reviewed: Dec. 18, 2006

I made this stew for a family dinner. My son's girlfriends are both vegetarian and I was having beef stew so I made this so they could eat stew also. We served the stews in bread bowls. It was a great hit with the girlfriends and with those of ua who weren't vegetarians! I made it as the directions said and i t was just right. Thank you for the recipe that made me a hit with my sons and their girlfriends!

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