Nobody in your family will raise a stink over this scintillating soup that’s loaded with goodness. If you’re looking for a hearty way to sneak in veggies, this palate-pleasing pottage gets it done. Enjoy this soup that will bowl you over.
soup party (13/365) (Photo credit: sleepyneko)
1 cup chopped onion 2 tbsp. butter 2 cups shredded cabbage 1 (10 oz.) package frozen lima beans, cooked and drained 1 cup sliced carrots 1 cup diced potatoes 1 cup chicken broth 1/2 tsp. salt 1/4 cup butter 1/4 cup all-purpose flour 1/4 tsp. paprika 1/4 tsp. pepper 3 cups milk 2 cups (8 oz.) shredded Cheddar cheese
Sauté onion in 2 tbsp. butter in a heavy saucepan until tender, about 3 minutes. Add cabbage, beans, carrots, potatoes, broth and salt and then cover and simmer until carrots and potatoes are tender, about 20 minutes. Meanwhile, melt 1/4-cup butter in a 4-quart Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese, without boiling. Add vegetables with liquid to cheese soup base. Heat to serving temperature.
Ready in 45 min