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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
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.
Makes 8 cups.
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