Ham ‘N’ Cabbage Soup

• 1 small head cabbage, quartered
• 2 medium carrots, halved
• 2/3 cup butter
• 7 cups milk, divided
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 2/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1-1/2 cups cubed fully cooked ham
• 2 teaspoons Liquid Smoke, optional

1. In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped.
2. In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
3. Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.

head cabbage, carrots, butter, milk, condensed chicken broth, allpurpose, salt, ham, liquid smoke

Taken from www.tasteofhome.com/recipes/ham-n-cabbage-soup/ (may not work)