Taste of Home
Cream of Cabbage Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 14 servings (about 3-1/2 quarts).
Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too.
-Helen Riesterer, Kiel, Wisconsin
Ingredients
-
4 cups water
-
2 tablespoons chicken bouillon granules
-
3 cups diced peeled potatoes
-
1 cup finely chopped onion
-
1 cup diced peeled rutabaga
-
1/2 cup diced carrots
-
6 cups chopped cabbage
-
1 cup chopped celery
-
1/2 cup chopped green pepper
-
1 garlic clove, minced
-
1 teaspoon salt
-
1 teaspoon dill weed
-
1 cup butter
-
1 cup all-purpose flour
-
2 cups milk
-
2 cups chicken broth
-
1/2 pound process cheese (Velveeta)
-
1/2 teaspoon dried thyme
-
Pepper to taste
-
Additional milk, optional
Directions
-
1.
In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
Nutrition Facts
1 cup: 278 calories, 19g fat (11g saturated fat), 50mg cholesterol, 1024mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC