cabbage soup

★★★★★ 1 Review
miffed13 avatar
By LINDA BAILEY
from STERLING HEIGHTS, MI

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.

serves 8 cups
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For cabbage soup

  • 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
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How To Make cabbage soup

  • 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.
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