Idaho Spud Recipe Reviews (Pg. 1) - Allrecipes.com (187616597)

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Carrot, Potato, and Cabbage Soup

Reviewed: Dec. 18, 2012
I't a week before Christmas 2012. I saw this recipe a few days ago and tonight is my first try. The recipe by itself is ready to go but looking at the reviews it lends itself to adding extras. As mentioned it's the end of December in South Idaho, we have had heavy rain and the ground is saturated and low temps in the 30's. Important, yep! I went out and cut fresh cabbage, both green and red, dug carrots and brought in potatoes from the garden that are in storage. I started with a 14 quart kettle. I cut up 2 cabbages, added about two quarts of potatoes and 2 quarts of carrots. After adding the onion the contents were sitting about 2 inches above the top of the container. I then started to adlib the parsley flakes, basil, pepper, thyme, almost forgot the olive oil, threw in a splash of raw viniger (after reading reviews people were putting in anything they wanted) and that's where I got the splash of vinegar. I added tarragon and cumin. 4 sixteen ounce cans of broth did not come close to the right amount of liquid so I added 3 more cubes of chicken bullion and 6 or 8 cups water until I could see it through the vegies. After cooking a few minutes the volume dropped in the pan so added another head of cabbage, this time the red one and I was on my way. After bringing to boil and then simmer 45 mins was all it took. Prepping carrots, cabbage and potatoes was almost 2 hours but it has been fun, especially using December goods fresh from the garden, but, I forgot the Salt!:)
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