Directions:
- In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
- Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.88 Kcal (1017 kJ) | ||
| Calories from fat | 135.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.1g | 23% | |
|---|---|---|---|
| Cholesterol | 38.25mg | 13% | |
| Sodium | 404.34mg | 17% | |
| Potassium | 510.5mg | 11% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 10.67g | 43% | |
| Dietary Fiber | 6.66g | 27% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 66mg | 110% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.7mg | 31% | |
| Calcium | 198.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 64.2 Kcal (269 kJ) | ||
| Calories from fat | 35.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 23% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 13% | |
| Sodium | 106.88mg | 17% | |
| Potassium | 134.94mg | 11% | |
| Total Carbs | 6.13g | 8% | |
| Sugars | 2.82g | 43% | |
| Dietary Fiber | 1.76g | 27% | |
| Protein | 1.54g | 12% | |
| Vitamin C | 17.4mg | 110% | |
| Iron | 1.5mg | 31% | |
| Calcium | 52.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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