Creamed Cabbage Soup

This cabbage soup is hearty and filling. It’s the perfect choice for an easy dinner option when the snow is blowing.

• 2 (14½ ounce) cans low sodium chicken broth
• 2 celery ribs, chopped
• 1 medium head cabbage, shredded (about 6 cups)
• 1 medium onion, chopped
• 1 cup chopped carrot
• 3 medium potatoes, peeled and cubed
• ¼ cup butter or margarine
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon thyme
• 1 (12 ounce) can non-fat evaporated milk
• 1½ cups skim milk
• 2 cups cubed fully cooked ham
• Chopped fresh parsley (optional)

1. In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion, carrot and potatoes; bring to a boil.
2. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
3. Meanwhile, melt butter in a medium saucepan.
4. Add flour, salt, pepper and thyme; stir to form a smooth paste.
5. Combine milks; gradually add to flour mixture, stirring constantly.
6. Cook and stir until thickened; continue cooking 2 minutes longer.
7. Gradually stir into vegetable mixture.
8. Add ham and heat through.
9. Garnish with parsley.