A delectable soup, which is packed full of vegetables. Celery, cabbage, green pepper, courgette, onions and tomatoes are simmered together. Serve with crusty bread, if desired.
This recipe was good, but I made a lot of alterations. I used all the fresh veggies I had on hand (celery, carrots, potatoes, etc. I also spiced it up quite a bit with an array or spices out of my cabinet along with some tabasco sauce. Otherwise, it would have been too bland. - 29 Dec 2002 (Review from Allrecipes US | Canada)
This is one of my favorite recipes. I make it all year long and have changed it a bit to my liking. In addition to the veggies already in the recipe, I add broccoli, spinach, extra peppercorns, an additional bay leaf, and a little tabasco. Occasionally I'll add cauliflower or any other veggies in season, but definitely the staples above. In order to get it all to fit, I use 1/2 a bunch of celery and 1/2 head of cabbage. I also use large cans of diced tomatoes (2 usually) and leave the juice in the soup. I've never had a problem with bland soup this way. When I serve it, I also add a dash of lime juice. It really enhances the flavors. This soup also freezes well. I'll spend an entire day making several stock pots full at the end of autumn, and then I'm all ready to be snowed in during the winter! During the winter I'll also serve it with a slice of beer bread. In the summer I add an extra squeeze of lime juice and let it cool a little longer. - 27 Jun 2010 (Review from Allrecipes US | Canada)
I enjoyed this recipe, and so did my coworkers. I variate it at times by adding either corned beef or meatballs and a can of drained whole kernel corn. - 21 Oct 2001 (Review from Allrecipes US | Canada)