Cabbage Soup

Ingredients

  • ½ cup chopped onion
  • 3 Tbs butter
  • 3 Tbs all-purpose flour
  • 4 cups coarsely shredded cabbage
  • ½ cup chopped carrots
  • 3 cups vegetable broth
  • ½ tsp salt, or to taste
  • ⅛ traspoon ground black pepper
  • 3 cups diced potatoes
  • 1 12-ounce can evaporated milk
  • minced parsley
  • dash paprika

Preparation

  1. In a large heavy saucepan or Dutch oven, heat butter over medium-low heat.
  2. Cook onion in butter until golden in color.
  3. Stir in flour until well blended.
  4. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently.
  5. Reduce heat to low. Cover and cook until tender, stirring frequently, about 20 minutes.
  6. Add milk. Heat through, but do not boil.
  7. Taste and adjust seasonings, adding more salt and pepper as needed.
  8. Sprinkle each serving with parsley and paprika, if desired.

Adapted to our tastes from a recipe found on about.com

Right at 1,800 calories for the pot, if everything is doubled except for the evaporated milk.