Prep 15 mins
Cook 30 mins
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.
- In a Dutch oven, combine broth and vegetables.
- Cover and simmer until vegetables are tender, about 20 minutes.
- In a saucepan, melt butter; stir in flour.
- Gradually add milk; cook and stir for a few minutes. It will not thicken.
- Stir into vegetable mixture.
- Add ham, pepper, and thyme; heat through.
I made this for the Make it Healthier game and really enjoyed it! I halved the recipe, used turkey broth, margarine in place of butter, 2% milk and instead of ham used vegetarian bacon. I also added 1 tbls. Neufchatel cream cheese for a little extra richness. Thank you!
What can I say except yummmm. I was browsing recipes this morning and had everything on hand that this ask for and it sounded very good. It's delicious! I had just a dab (maybe 1 1/2 TBSP of low fat cream cheese and added that to use it up and it did no damage at all *wink*. Simple to put together with inexpensive ingredients but good enough to serve company as a first course.
Delicious! I doubled the recipe.. added some cayenne pepper for some zing... and also added a can of cream of potato soup to thicken it up a bit. I made a slurry of buttermilk baking mix and milk and added that to it, too... so it would thicken a little more. I pureed some of it with my immersion blender. Very quick and easy soup.