This is one of our favorites soups and taste great any time of year. It is especially delicious on those cool fall and winter days. I serve this with homemade bread and a crisp green salad – Yum!
Ingredients:
1/4 cup butter
1 medium-large onion diced
3 cups finely chopped cabbage
5 stalks celery chopped
1 tsp black pepper
1 TBLS garlic powder
2 cups water
1# carrots chopped
3 TBLS Chicken Soup Base
8 cups water
2 cups diced potatoes
3 cups milk
1/2 cup flour or cornstarch mixed in with 1 1/2 cups water
2 cups chopped cauliflower
2 cups chopped broccoli
1 1/2 cups shredded Sharp Cheddar Cheese
4 oz Velveeta Cheese cut into cubes
1 medium-large onion diced
3 cups finely chopped cabbage
5 stalks celery chopped
1 tsp black pepper
1 TBLS garlic powder
2 cups water
1# carrots chopped
3 TBLS Chicken Soup Base
8 cups water
2 cups diced potatoes
3 cups milk
1/2 cup flour or cornstarch mixed in with 1 1/2 cups water
2 cups chopped cauliflower
2 cups chopped broccoli
1 1/2 cups shredded Sharp Cheddar Cheese
4 oz Velveeta Cheese cut into cubes
1. In large soup pot place butter and onions – stir until butter is part way melted.
2. Add cabbage, celery, black pepper and garlic powder – stirring occasionally until onions and cabbage are browning
3. Add 2 cups water, soup base, and carrots boil for about 5 minutes or until water is almost gone
4. Add 8 cups water and boil for 10 min – stirring occasionally
5. Add diced potatoes and milk – bring back to a boil and let boil for 5 min. Watch pot carefully as milk tends to boil over
5. Add flour and water mixture stirring constantly while adding to prevent lumps. Boil for 5 min
6. Add cauliflower and broccoli – boil for 5 min
7. Add cheeses and taste for seasoning adjustments (more soup base, pepper, cheese etc. There is enough salt in the cheese and soup base that usually none is needed.)
8. Let stand for 5 min to slightly thicken before serving.
2. Add cabbage, celery, black pepper and garlic powder – stirring occasionally until onions and cabbage are browning
3. Add 2 cups water, soup base, and carrots boil for about 5 minutes or until water is almost gone
4. Add 8 cups water and boil for 10 min – stirring occasionally
5. Add diced potatoes and milk – bring back to a boil and let boil for 5 min. Watch pot carefully as milk tends to boil over
5. Add flour and water mixture stirring constantly while adding to prevent lumps. Boil for 5 min
6. Add cauliflower and broccoli – boil for 5 min
7. Add cheeses and taste for seasoning adjustments (more soup base, pepper, cheese etc. There is enough salt in the cheese and soup base that usually none is needed.)
8. Let stand for 5 min to slightly thicken before serving.
Source: A Jennie original