Creamed Cabbage Soup
I have also added the ham right away into vegetable / broth if I am in a hurry. Grated carrots work well in this, and sometimes I grate right over the pan.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
cabbage
soup
ham
leftovers
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1/4 cup butter
- 3 cups milk
- 1/2 teaspoon dried thyme
- 3 tablespoons flour
- 1 cup celery diced
- 1 medium onion diced
- 2 carrots diced
- 2 cups cabbage shredded
- 2 cups ham diced cooked
- Carbohydrate 17.477533322746 g
- Cholesterol 384.414550036055 mg
- Fat 112.724515657303 g
- Fiber 1.83238283448449 g
- Protein 86.4282994568945 g
- Saturated Fat 37.7276460121425 g
- Serving Size 1 1 (694g)
- Sodium 873.837706947602 mg
- Sugar 15.6451504882615 g
- Trans Fat 9.80491185640965 g
- Calories 1446 calories
1 In a Dutch oven, combine broth and vegetables. 2 Cover and simmer until vegetables are tender, about 20 minutes. 3 In a saucepan, melt butter; stir in flour. 4 Gradually add milk; cook and stir for a few minutes. It will not thicken. 5 Stir into vegetable mixture. 6 Add ham, pepper, and thyme; heat through.
