Creamed Cabbage Soup
Creamed Cabbage Soup is marvelous! This tasty soup is filled with ham, cabbage, carrots and celery. It's a wonderful comfort food on cold winter nights and great served with a hearty, home-baked bread. Enjoy a bowl of hot, hearty and satisfying soup tonight! This recipe is gluten free.
Ingredients
- 32 oz. can chicken broth
- 2 ribs celery diced or sliced on the diagonal
- 1 medium head cabbage shredded or chopped, outside leaves removed
- 1 medium onion diced
- 3 medium carrots sliced
- 1 leek green top removed, diced
- 1/4 cup unsalted butter
- 1/2 cup gluten free flour or use regular flour
- 1 1/2 tsp. salt
- 3/4 tsp. pepper
- 1 qt. half-and-half or heavy whipping cream
- 2 cups Farmland cubed fully cooked ham
- 2 tsp. thyme
- 1 tsp. marjoram
- fresh parsley chopped, or about ½ tsp. dried parsley
Instructions
- In a large soup kettle or Dutch oven, combine the broth, celery, leeks, cabbage, onion and carrots; cover with lid; bring to a boil.
- Reduce the heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
- Turn off heat and leave on stove top until needed.
- Meanwhile, melt the butter in a large saucepan.
- Add the gluten free flour and stir to form a paste.
- Gradually stir in cream about a half cup at a time until all is worked through, stirring constantly.
- Add seasonings; then add ham. Stir to combine.
- Cook and stir several minutes until mixture has thickened considerably.
- Gradually stir into the vegetable mixture.
- Garnish with fresh parsley. (If you don’t have fresh parsley, add dried parsley with thyme).
Notes
NOTE: I have also added red cabbage, leek, and mushrooms to this recipe and it works out well.
Recipe adapted from Taste of Home.
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