I think I would do this with all stock and no water-bouillon, perhaps? Also, am wondering how this might be with the addition of a bit of cabbage ... Thanks!
Bouillon might be a little salty, but a couple of cans of reduced-salt broth (which is what I have) ought to work. I'm not a big cabbage person myself but I expect it would be an appropriate addition. *g* That's the nice thing about soup, it's very forgiving!
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