cabbage soup
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.
prep time
25 Min
cook time
30 Min
method
Stove Top
yield
8 cups
Ingredients
- 1 cup chopped onion
- 1/4 cup plus 2 tablespoon butter
- 2 cups shredded cabbage
- (1) 10 ounces package frozen lima beans, cooked and drained
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 3 cups milk
- 2 cups (8 oz.) shredded cheddar cheese
How To Make cabbage soup
-
Step 1Sauté 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.
-
Step 2Meanwhile, 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.
-
Step 3Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Potatoes
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#Onion
Keyword:
#beans
Keyword:
#cabbage
Keyword:
#Carrots
Keyword:
#lima
Ingredient:
Dairy
Culture:
American
Method:
Stove Top
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