Cabbage Soup

Ingredients

1 cup chopped onion

2 tbsp. butter

2 cups shredded cabbage

1 (10 oz.) package frozen lima beans, cooked and drained

 1 cup sliced carrots

1 cup diced potatoes

1 cup chicken broth

1/2 tsp. salt

1/4 cup butter

1/4 cup all-purpose flour

1/4 tsp. paprika

1/4 tsp. pepper

3 cups milk

2 cups (8 oz.) shredded Cheddar cheese

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Sauté onion in 2 tbsp. butter in a heavy saucepan until tender, about 3 minutes. Add cabbage, beans, carrots, potatoes, broth and salt and then cover and simmer until carrots and potatoes are tender, about 20 minutes. Meanwhile, melt 1/4-cup butter in a 4-quart Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese, without boiling. Add vegetables with liquid to cheese soup base. Heat to serving temperature.

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Additional Tips

Ready in 45 min