Ham ‘n’ Cabbage Soup

Name: Ham 'n' Cabbage Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings (3 quarts).
Ingredients: 1 small head cabbage, quartered; 2 medium carrots, halved; 2/3 cup butter; 7 cups milk, divided; 1 can (10-1/2 ounces) condensed chicken broth, undiluted; 2/3 cup all-purpose flour; 3/4 teaspoon salt; 1-1/2 cups cubed fully cooked ham; 2 teaspoons Liquid Smoke, optional

Carolyn Bixenmann of Grand Island, Nebraska writes, “I tasted a soup similar to this in a restaurant and liked it so much I spent the entire next week trying to duplicate it. I came up with this, and now it's one of my family's favorites.”

Ingredients

1 small head cabbage, quartered
2 medium carrots, halved
2/3 cup butter
7 cups milk, divided
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2/3 cup all-purpose flour
3/4 teaspoon salt
1-1/2 cups cubed fully cooked ham
2 teaspoons Liquid Smoke, optional

Directions

In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped.
In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.