First time making a vegetarian soup. This is a classy soup. Easy to prepare, and oh so healthy. Great with a piece of whole grain bread. The curry gives it a nice little tangy taste - not overpowering, and the dill is sublime. Will be making this again and agian this winter. Thanks again Uncle Bill!
This recipe has a wonderful combinations of vegetables and grains, making it a great meal! I made as is except to reduce the sodium I used no salt added tomotes and tomatoes, and did not add parmesean cheese (whichis high in sodium. I will definately be making this again!
I just went digging for this recipe... I didn't save it to a cookbook the first time and my husband has requested it again! It was delicious and made a TON of soup! The '24 servings' is no exaggeration! I barely fit the cabbage in the pot. This made enough soup for my husband & I & the coworker we shared with to enjoy throughout the week. The dill adds a wonderful & remarkable flavor - don't skip out on it!
So homey and comforting - just the taste I was looking for! We loved it. The barley added a nice toothy texture. I may tinker with it a bit and try homemade noodles instead of the barley sometimes, just for a change. Thanks!
What a wonderful soup and so easy to make. The curry powder was hiding from me so I used cumin and it was gorgeous. Thanks Uncle Bill. Lucy Scotland
Good soup. My pot was not large enough so I had to skip the cabbage and use a little less water.
Hello "Uncle Bill", This soup was wonderful. We all enjoyed this delicious soup with home baked bread and butter. Anyone who tries this soup will never buy canned soup again. For dessert, I served your "Uncle Bill's Whipped Shortbread Cookies". Thank you for posting your wonderful recipes. Lois