Ingredients

The following ingredients have 4 Servings
  • - 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

Instruction

  • 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.