W W Cream Of Cabbage Soup
- 2 cups chicken broth
- 1 medium onion, diced
- 2 leeks, chopped
- 1 cup celery, finely chopped
- 3 carrots, diced
- 1 small head of cabbage, shredded finely
- 1 tablespoon olive oil
- 2 (12 ounce) cans fat-free evaporated milk
- 1 cup lean ham, finely chopped
- 1/2 teaspoon coarse black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- In a dutch oven combine all chopped vegetables(except cabbage) and olive oil. Over low flame cook veggies until soft, stirring often to prevent sticking. Add chicken broth and cabbage and simmer for about 15 minutes. Add milk, spices and ham and continue to simmer for another 10 minutes or so. If desired you can thicken soup by adding non fat dry milk a quarter cup at a time and stirring in til dissolved well. This will add nutrition to soup as well.
chicken broth, onion, leeks, celery, carrots, head of cabbage, olive oil, milk, lean ham, coarse black pepper, salt, thyme
Taken from www.food.com/recipe/w-w-cream-of-cabbage-soup-278983 (may not work)