Recipe for cooking cabbage soup

Soups for Salads :: Vegetable Soups

Cabbage Soup

1 C. chopped onion
2 Tbsp. butter
2 C. shredded cabbage
1 (10 oz.) pkg. 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. butter
1/4 C. flour
1/4 tsp. paprika
1/4 tsp. pepper
3 C. milk
2 C. (8 oz.) shredded Cheddar cheese

Saut onion in 2 Tbsp. butter in a heavy saucepan until tender, about 3 min. Add cabbage, beans, carrots, potatoes, broth and salt. Cover; simmer until carrots and potatoes are tender, about 20 min.

Meanwhile, melt 1/4 C. butter in a 4-qt. Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk.

Heat to boiling, stirring constantly. Boil and stir 1 min.

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 servings temperature.

Makes approximately 8 C..