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Creamy Ham and Cabbage Soup PDF Print E-mail
(1 vote, average 5.00 out of 5)
Tuesday, 08 November 2011 00:00

Printable Recipe


4 tablespoons butter
1 medium onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
4 cups chicken broth
1 medium head cabbage, chopped
3 tablespoons cornstarch
2 cups milk
1 cup heavy cream
2 cups cubed cooked ham
1 teaspoon salt
¼ teaspoon pepper
½ dried thyme

     Melt butter in a soup pot or dutch oven over medium heat.  Saute onions, carrot and celery in butter for 5 minutes stirring frequently.  Add cabbage and broth.  Increase heat to medium-high, bring to a boil then reduce heat to medium-low and simmer for 15-20 minutes or until cabbage is tender.
   Combine milk with cornstarch and stir until cornstarch has dissolved and mixture is smooth.  Stir into the cabbage mixture.  Add remaining ingredients.   Cook, stirring frequently, until soup has thickened and is heated through.  

Serves 8-10

Based on a recipe from Taste of Home.


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