Creamed Cabbage Soup

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.

• Ready In: 45 mins
• Serves: 6

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.