• SERVES: 3 TO 8
2- TO 3½-QUART
3½ cups low-sodium vegetable broth
1 cup cauliflower florets
1 cup cored and shredded green cabbage
½ cup stemmed, seeded, and chopped red bell pepper
½ cup peeled and grated sweet potato
½ cup chopped ripe tomatoes
¼ cup chopped yellow onion
Up to 1½ tblsp minced peeled fresh ginger
1 tsp dried dill
½ tsp minced garlic
½ tsp salt
½ tsp ground black pepper
4- TO 5½-QUART
6 cups (1½ quarts) low-sodium vegetable broth
2 cups cauliflower florets
2 cups cored and shredded green cabbage
⅔ cup stemmed, seeded, and chopped red bell pepper
⅔ cup peeled and grated sweet potato
⅔ cup chopped ripe tomatoes
½ cup chopped yellow onion
Up to 2½ tblsp minced peeled fresh ginger
2 tsp dried dill
1 tsp minced garlic
¾ tsp salt
¾ tsp ground black pepper
6- TO 8-QUART
10 cups (2½ quarts) low-sodium vegetable broth
3 cups cauliflower florets
3 cups cored and shredded green cabbage
1 cup stemmed, seeded, and chopped red bell pepper
1 cup peeled and grated sweet potato
1 cup chopped ripe tomatoes
¾ cup chopped yellow onion
Up to ¼ cup minced peeled fresh ginger
1 tblsp dried dill
1 tsp minced garlic
1 tsp salt
1 tsp ground black pepper
1 Stir the broth, cauliflower, cabbage, bell pepper, sweet potato, tomato, onion, ginger, dill, garlic, salt, and pepper in the slow cooker.
2 Cover and cook on high for 4 hours or on low for 6 hours, or until the vegetables are tender.
TESTERS’ NOTES
• Nothing will ease the chill or maybe even that seasonal cold like a bowl of this warm soup. It will also freeze well, sealed in containers, for up to 4 months, a boon for future sniffles.
• A 1-pound head of cauliflower will yield about 3 cups of florets.
• The amount of fresh ginger for this soup is up to you; the full amount will be a bit spicy. Or use less and the soup will be easier on the throat (if you’ve got a sore one).
SHORTCUTS Look for many of these vegetables already prepared in the produce section of your supermarket or even on the salad bar. Yes, they may cost a little more; but the convenience can outweigh the economics. Save the trouble of coring and chopping the cabbage by substituting bagged shredded cabbage.
ALL-AMERICAN KNOW-HOW To shred cabbage, cut the head in half through the center, then cut out the tough core in each half. Slice the halves as thinly as possible, then use your fingers to pull those slices into long threads. Or cut the cabbage into wedges, core these, and shred them in a food processor fitted with the shredding blade.
cheddar and beer soup
EFFORT: NOT MUCH • PREP TIME: 15 MINUTES • COOK TIME: 6 HOURS 30 MINUTES • KEEPS ON WARM: 2 HOURS THROUGH STEP 2 • SERVES: 4 TO 10
2- TO 3½-QUART
3 cups low-sodium chicken broth
1 beer, 12-ounce bottles (pilsner, IPA, or lager)
5 ounces (about 1 cup) white or yellow potatoes, peeled and finely chopped
1 small yellow onion, finely chopped
2 tsp dried thyme
2 tsp dry mustard
2 tsp Worcestershire sauce
2 tsp minced garlic
11 ounces (about 2¾ cups) sharp Cheddar cheese, shredded
½ tsp hot pepper sauce
4- TO 5½-QUART
5 cups (1 quart plus 1 cup) low-sodium chicken broth
1½ beer, 12-ounce bottles (pilsner, IPA, or lager)
9 ounces (about 1½ cups) white or yellow potatoes, peeled and finely chopped
1 medium yellow onion, finely chopped
1 tblsp dried thyme
1 tblsp dry mustard
1 tblsp Worcestershire sauce
1 tblsp minced garlic
1 pound 2 ounces (about 4½ cups) sharp Cheddar cheese, shredded
¾ tsp hot pepper sauce
6- TO 8-QUART
8 cups (2 quarts) low-sodium chicken broth
2 beer, 12-ounce bottles (pilsner, IPA, or lager)
12 ounces (about 2½ cups) white or yellow potatoes, peeled and finely chopped
3 small yellow onion, finely chopped
1½ tblsp dried thyme
1½ tblsp dry mustard
1½ tblsp Worcestershire sauce
1½ tblsp minced garlic
1¾ pounds (about 7 cups) sharp Cheddar cheese, shredded
1 tsp hot pepper sauce
1 Stir the broth, beer, potatoes,
2- TO 3½-QUART
3½ cups low-sodium vegetable broth
1 cup cauliflower florets
1 cup cored and shredded green cabbage
½ cup stemmed, seeded, and chopped red bell pepper
½ cup peeled and grated sweet potato
½ cup chopped ripe tomatoes
¼ cup chopped yellow onion
Up to 1½ tblsp minced peeled fresh ginger
1 tsp dried dill
½ tsp minced garlic
½ tsp salt
½ tsp ground black pepper
4- TO 5½-QUART
6 cups (1½ quarts) low-sodium vegetable broth
2 cups cauliflower florets
2 cups cored and shredded green cabbage
⅔ cup stemmed, seeded, and chopped red bell pepper
⅔ cup peeled and grated sweet potato
⅔ cup chopped ripe tomatoes
½ cup chopped yellow onion
Up to 2½ tblsp minced peeled fresh ginger
2 tsp dried dill
1 tsp minced garlic
¾ tsp salt
¾ tsp ground black pepper
6- TO 8-QUART
10 cups (2½ quarts) low-sodium vegetable broth
3 cups cauliflower florets
3 cups cored and shredded green cabbage
1 cup stemmed, seeded, and chopped red bell pepper
1 cup peeled and grated sweet potato
1 cup chopped ripe tomatoes
¾ cup chopped yellow onion
Up to ¼ cup minced peeled fresh ginger
1 tblsp dried dill
1 tsp minced garlic
1 tsp salt
1 tsp ground black pepper
1 Stir the broth, cauliflower, cabbage, bell pepper, sweet potato, tomato, onion, ginger, dill, garlic, salt, and pepper in the slow cooker.
2 Cover and cook on high for 4 hours or on low for 6 hours, or until the vegetables are tender.
TESTERS’ NOTES
• Nothing will ease the chill or maybe even that seasonal cold like a bowl of this warm soup. It will also freeze well, sealed in containers, for up to 4 months, a boon for future sniffles.
• A 1-pound head of cauliflower will yield about 3 cups of florets.
• The amount of fresh ginger for this soup is up to you; the full amount will be a bit spicy. Or use less and the soup will be easier on the throat (if you’ve got a sore one).
SHORTCUTS Look for many of these vegetables already prepared in the produce section of your supermarket or even on the salad bar. Yes, they may cost a little more; but the convenience can outweigh the economics. Save the trouble of coring and chopping the cabbage by substituting bagged shredded cabbage.
ALL-AMERICAN KNOW-HOW To shred cabbage, cut the head in half through the center, then cut out the tough core in each half. Slice the halves as thinly as possible, then use your fingers to pull those slices into long threads. Or cut the cabbage into wedges, core these, and shred them in a food processor fitted with the shredding blade.
cheddar and beer soup
EFFORT: NOT MUCH • PREP TIME: 15 MINUTES • COOK TIME: 6 HOURS 30 MINUTES • KEEPS ON WARM: 2 HOURS THROUGH STEP 2 • SERVES: 4 TO 10
2- TO 3½-QUART
3 cups low-sodium chicken broth
1 beer, 12-ounce bottles (pilsner, IPA, or lager)
5 ounces (about 1 cup) white or yellow potatoes, peeled and finely chopped
1 small yellow onion, finely chopped
2 tsp dried thyme
2 tsp dry mustard
2 tsp Worcestershire sauce
2 tsp minced garlic
11 ounces (about 2¾ cups) sharp Cheddar cheese, shredded
½ tsp hot pepper sauce
4- TO 5½-QUART
5 cups (1 quart plus 1 cup) low-sodium chicken broth
1½ beer, 12-ounce bottles (pilsner, IPA, or lager)
9 ounces (about 1½ cups) white or yellow potatoes, peeled and finely chopped
1 medium yellow onion, finely chopped
1 tblsp dried thyme
1 tblsp dry mustard
1 tblsp Worcestershire sauce
1 tblsp minced garlic
1 pound 2 ounces (about 4½ cups) sharp Cheddar cheese, shredded
¾ tsp hot pepper sauce
6- TO 8-QUART
8 cups (2 quarts) low-sodium chicken broth
2 beer, 12-ounce bottles (pilsner, IPA, or lager)
12 ounces (about 2½ cups) white or yellow potatoes, peeled and finely chopped
3 small yellow onion, finely chopped
1½ tblsp dried thyme
1½ tblsp dry mustard
1½ tblsp Worcestershire sauce
1½ tblsp minced garlic
1¾ pounds (about 7 cups) sharp Cheddar cheese, shredded
1 tsp hot pepper sauce
1 Stir the broth, beer, potatoes,
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