A hearty soup, great for a cold, blustery winter day. It is best cooked one day ahead, refrigerated overnight and heated just before serving.
Use all vegetable stock instead of chicken stock in this recipe for a wonderful vegetarian dish.
Took shortcuts. Delicious soup! I added a tin of drained cannellini beans during the last 15 minutes of simmering. (A restaurant we visited served a White Bean and Cabbage Soup so I went searching for a recipe and came upon this one.) I chopped the cabbage very finely, and I added 2 cloves of fresh garlic minced, 1 tsp. salt, 1/2 tsp. black pepper, and 1/4 tsp. Tabasco when I added the stock. Save yourself time and effort - there is absolutely no need to microwave the carrots and celery - just add them in raw along with the other ingredients. The soup turned out perfectly, and the black pepper along with the Tabasco gave it a very slight bite. - 24 Jul 2008
Took shortcuts. This soup is great! I don't have a microwave, so I just put all of the ingredients into the pot, raw. They come out perfectly. The second time I made it, I added green beans. It was delicious! I will add potatoes next time. - 24 Jul 2008
The beauty of this recipe is its versatility. So, add whatever veggies you have on hand (potato, green beans, peas, sweetcorn, courgette etc); beans are great (I use kidney beans or black-eyed beans). If you want meat, you can add sliced sausage or even cooked and diced bacon. Pasta also makes for a hearty soup/stew. I like to top it with a little grated Cheddar cheese, and, served with some buttered brown bread, it makes for a really great meal. Fantastic! - 24 Jul 2008