Ham ‘N’ Cabbage Soup

9 ingredients
3 steps

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

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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