Soup, Chili, Stew and Dumpling Recipes
Cabbage Soup
Yield: 8 cups
Ingredients
- 1 cup chopped onion
- 2 tablespoons butter
- 2 cups shredded cabbage
- 1 (10 ounce) 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 butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 3 cups milk
- 2 cups (8 ounces) shredded Cheddar cheese
Instructions
- Sauté onion in 2 tablespoons butter in a heavy saucepan until tender, about 3 minutes.
- Add cabbage, beans, carrots, potatoes, broth and salt. Cover; simmer until carrots and potatoes are tender, about 20 minutes.
- 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.
- Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese. (Do not boil.)
- Add vegetables with liquid to cheese soup base. Heat to serving temperature.