Hearty Hungarian Soup


This is a most satisfying fall and winter soup with hearty vegetables and a meaty protein.  Don’t be put off by the list of seasonings; it goes quickly when you use the same measuring spoon for multiple ingredients.  That is why they are listed together in groups.  You will find it delicious with a big salad and some whole-wheat rustic bread.



Hearty Hungarian Soup

Servings – 9 cups
Prep Time – 20-25 minutes
Cook Time – 25-30 minutes


3/4 cup onion, diced

1 1/2 cups cabbage, sliced 1/2″

4 cups hot water

3 1/2 cups Yukon Gold or red potatoes, peeled and diced 1/2″

3/4 cup carrots, sliced 1/2″

1 cup soy curls, broken into 1/2″ pieces

2 1/2 tbsp McKay’s or similar chicken-like seasoning

1 1/2 tbsp nutritional yeast flakes

1 tsp salt, onion powder, and Marmite *

1/2 tsp paprika, garlic powder, sweetener, and Shitake mushroom powder **

1/4 tsp ground celery seed

1 can petite diced tomatoes in juice

1 cup frozen peas

  1. In a large non-stick kettle, sauté the onion and cabbage using a small amount of water as needed.
  2. Add the water, potatoes, carrots, soy curls and seasonings, cover and simmer until potatoes are almost tender: 10-15 minutes.
  3. Add the tomatoes and peas, return to a simmer, cover and simmer for an additional 15 minutes.
  4. Best flavor after 24 hours. Add broth as needed for desired consistency.


*This could possibly be replaced with a dark miso, you might need to double the amount; I have not tried it.

**The mushroom powder is not essential, but it adds depth of flavor.