The perfect use for leftovers! This soup is amazing! Not only good for you but, oh - so tasty! and a great use for leftover ham or corned beef! Please give this family favorite a try! ~Enjoy! Diane
Creamed Cabbage Soup
32 oz. 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 *or corned beef
1/2 teaspoon dried thyme
Minced fresh parsley
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 or corned beef and thyme and heat through. Garnish with parsley.
Yields 8-10 servings.
Recipe Adapted from: Country Woman
Photos by: Diane Baker for Canning and Cooking at Home