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Creamed Cabbage Soup

Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    10 servings

Ingredients

  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 celery ribs, chopped
  • 1 medium head cabbage (3 pounds) , shredded
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups half-and-half cream
  • 1 cup whole milk
  • 2 cups cubed fully cooked ham
  • 1/2 teaspoon dried thyme
  • Minced fresh parsley

Directions

  • In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  • Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Nutrition Facts
1 cup: 220 calories, 13g fat (7g saturated fat), 54mg cholesterol, 873mg sodium, 15g carbohydrate (8g sugars, 4g fiber), 10g protein.

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