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Old 10-12-2006, 05:29 AM   #11
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I almost never make my vegetable soup by a recipe - usually it comes from whatever leftover veggies would be good in soup. Also, I brown ground sirloin as the meat. Last week I used a very unusual ingredient for me. I had about 2 cups of leftover augratin potatoes and dropped that in the soup a few minutes before serving. It thickened the soup so well. I've never put cabbage in my soup, but see so many who have that I may try it soon.

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Old 10-12-2006, 07:31 AM   #12
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I usually never measure anything either when it comes to making soup - any soup. I just eyeball it, as Rachael Ray calls it.

Yes, cabbage can be used, but add it or the diced or cubed potatoes during the last half hour or so, or it will turn into mush.


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