Comments on: Spicy Vegetarian Cabbage Soup

By: Colette

Colette — Sun, 27 Mar 2022 13:58:23 +0000

I have made this soup at least 8 or 9 times over the winter and love it that much! I have made an adaptation that I think has big benefits. First, I do cut added stock back to about 4.5 to 5 cups, depending on how much cabbage I’m using since it does add to the cooked liquid content. I am a huge fan of dried beans, and have used several different varieties of Ranch Gordo dried white beans in all the times I’ve made this recipe. I cook a half pound and use all of them and their cooking liquid, upping the quantity of beans. I use the bean pot liquor to replace an equal portion of the stock and add an appropriate amount of concentrated broth to give the bean liquid the flavor of the veg stock. This makes the soup more bean-y and much thicker and richer with the addition of the bean cooking liquid. To be fair, when I pre-cook my beans, I do add a few aromatics and a good dollop of olive oil so that might up the richness. I assume it would be possible to adjust the liquid content so that the beans would to have to be cooked ahead of time but have not done this since it would be a little more tricky to gauge how much water would be needed. Also, since I make a larger volume with the beans and often find that my cabbage is a bit bigger than the recipe calls for, I do use an 8 qt instant pot.

By: Donna

Donna — Tue, 04 Jan 2022 22:31:02 +0000

Hi. I have never had any success with freezing potatoes in dishes. They have always gotten spongy. Is there a trick to freezing them?

By: I Posin

I Posin — Sun, 14 Nov 2021 00:20:56 +0000

So delicious! My husband and I thoroughly enjoyed it!

By: Chuck Pfeiffer

Chuck Pfeiffer — Wed, 13 Oct 2021 19:43:11 +0000

I’ve made many vege soup recipes over the years.
I like this the best. Lots of flexibility too with spicyness, frozen/fresh vege options
I’ve made it several times.
Always a big hit !!!

By: Ashley

Ashley — Thu, 06 May 2021 03:31:20 +0000

Omg, this soup is so satisfying! I was surprised that “just” a veggie soup could be so delicious and filling, yet light…this recipe is a keeper for sure, and thank you for opening my eyes to the glory of cabbage soup!

By: SHRUTI BHANDARI

SHRUTI BHANDARI — Mon, 19 Apr 2021 14:27:46 +0000

How should I make vegetable stock

By: shellyfoodspot

shellyfoodspot — Sun, 14 Mar 2021 07:43:19 +0000

Looks delicious and satisfying ?

By: Anna

Anna — Thu, 11 Mar 2021 03:45:57 +0000

This soup is absolutely delicious. I use fire roasted tomatoes without the chilies, but otherwise cook it exactly according to the recipe. I’ve made it 3 times thus far and it never disappointed. I freeze three quarters of it and can confirm that it tastes just as good reheated. Bonus points for its effects of my digestive system as well (I have occasional IBS issues and this soup treats / regulates my stomach very well)
Thanks so much for this recipe!

By: Bluejeanne

Bluejeanne — Thu, 21 Jan 2021 18:48:59 +0000

If I do change up the veggies…how many cups of veggies would I need?

By: Annie

Annie — Fri, 08 Jan 2021 12:02:23 +0000

Wow We could not believe how wonderful, and flavorful this soup is..
This soup was so easy and healthy to make.
I served it with a good sourdough bread, and everyone loved this .
I has enough for dinner for the next night, and froze the rest.

My husband said, I can’t Believe I love this soup.
Willl certainly make this again.