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Creamed Cabbage Soup

  •  2 cups chicken broth
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 medium head cabbage, shredded
  • 1 carrot, diced
  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups light cream
  • 2 cups diced fully cooked ham
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • Chopped fresh parsley
In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.
—from Taste of Home
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