Total Time
Prep 10 mins
Cook 50 mins

From SOS Cuisine. I made a double batch and froze part of it so didn't add the milk until I served it. I like it better without the milk and my dbf enjoys it with the milk!! :)

Ingredients Nutrition


  1. Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
  3. Pour in the broth, bring to a boil, then cover and simmer 15 minute Pour in the milk, then adjust the seasoning.
  4. Ladle the soup into bowls and serve.
Most Helpful

Made this for the family today. Followed the recipe except i pressure cooked chicken and added that to the soup, which worked out nicely since i got to use the broth. I could tell it was going to be good by how well it smelled, but it tasted even better than i imagined. Very good!

kingkongandbeauty December 21, 2015

So yummy! I made this on a very very cold January day and it really hit the spot. It was made to the recipe but I did add some leftover ham that I need to use up and for us the whole thing was a wonderful homey, snug and warming lunch that tasted great. So simple to make using the food processor to do the shreding too. It was put together in a few mins. :D

Annacia January 09, 2011

This is yummy, inexpensive and easy vegetable soup! I used fat free half and half in place of milk to get a richer flavor without tons of fat. The only thing I added was a little minced garlic. It makes for a nice warm lunch. Thanx!

*Parsley* November 23, 2008