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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A nice winter soup and good with corn bread. This is another way to use small pieces of leftover ham. I do think some meltable cheese would be good in this as some reviewers have suggested. Also, thank you Chef#226863 for suggesting that I include a measurable amount of cabbage. I have also added the ham right away into vegetable /broth too if in hurry. Grated carrots also works well in this, and sometimes grate it right over the pan. Ingredients:
2 cups chicken broth |
1 medium onion, diced |
1 cup celery, diced |
2 cups cabbage, shredded |
2 carrots, diced |
1/4 cup butter |
3 tablespoons flour |
3 cups milk |
2 cups diced cooked ham |
1/4 teaspoon pepper |
1/2 teaspoon dried thyme |
Directions:
1. In a Dutch oven, combine broth and vegetables.
2. Cover and simmer until vegetables are tender, about 20 minutes.
3. In a saucepan, melt butter; stir in flour.
4. Gradually add milk; cook and stir for a few minutes. It will not thicken.
5. Stir into vegetable mixture.
6. Add ham, pepper, and thyme; heat through.
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