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Italian Vegetable Soup

Reviewed: Jan. 15, 2009
This recipie is a very nice "starting point" for great soup that can be altered easily to preference. Our changes: Used canned beef broth instead of water/bullion. Used more broth than recommended(I even added extra can the second or third day). Added a couple hot Italian sausage links. Intended to cook macaronni on side(as suggested), but after a few servings, decided it didn't need the macaronni for our tastes. Tried the soup after first hour cooking. Cabbage underdone and overall flavor less than expected. Microwaved some the next day for lunch with same conclusion. By now the broth was almost gone/absorbed. Added can of broth and cooked on med lo for extra 2 to 2.5 hours. What a difference! Had I rated this soup on the first day.. maybe 3 stars. The end result is 5 stars. Excellent in every way! My favorite veg/beef soup. Cabbage tender and perfect. I add a dash of hot sauce to each bowl, but I don't think I would add it to the pot. Conclusion: Add/take away to your tastes, but at a minimum, add more broth and cook 3-4 hours if using fresh cabbage.
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