Cabbage Soup

LINDA BAILEY

By
@miffed13

Nobody in your family will raise a stink over this scintillating soup that's loaded with goodness. If you're looking for a hearty way to sneak in veggies, this palate-pleasing potage gets it done.


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Comments:

Serves:

8 cups

Prep:

25 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 c
chopped onion
1/4 c
plus 2 tablespoon butter
2 c
shredded cabbage
(1) 10 oz
package frozen lima beans, cooked and drained
1 c
sliced carrots
1 c
diced potatoes
1 c
chicken broth
1/2 tsp
salt
1/4 c
all-purpose flour
1/4 tsp
paprika
1/4 tsp
pepper
3 c
milk
2 c
(8 oz.) shredded cheddar cheese

Directions Step-By-Step

1
Sauté onion in 2 tbsp. butter in a heavy saucepan until tender, about 3 minutes. Add cabbage, beans, carrots, potatoes, broth and salt and then cover and simmer until carrots and potatoes are tender, about 20 minutes.
2
Meanwhile, melt 1/4-cup butter in a 4-quart Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3
Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese, without boiling. Add vegetables with liquid to cheese soup base. Heat to serving temperature.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy