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Cabbage Soup
Nb persons: 0
Yield: 8 cups
Preparation time:
Total time:
Source: Ann Arbor News
1cup | onions chopped |
2 tbs | butter |
2 cups | cabbage shredded |
1 (10 oz) pkg | frozen lima beans cooked and drained |
1 cup | carrots sliced |
1 cup | potatoes diced |
1/2 tsp | salt |
1/4 cup (1/2 stick) | butter |
1/4 cup | all purpose flour |
1/4 tsp | paprika |
1/4 tsp | pepper |
3 cups | milk |
2 cups ( 18 oz) | cheddar cheese shredded |
Saute onion in 2 tbs butter in a large, heavy saucepan until tender, about 3 min.
Add cabbage, beans, carrots, potatoes, broth and salt.
Cover; bring to a boil.
Reduce heat and simmer until carrots and potatoes are tender, about 20 min.
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.
Simmer 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 serving temperature. Makes 8 cups.
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