Creamy Cabbage Soup


2 14.5-oz. cans chicken broth
2 celery ribs, chopped
1 medium head (3 lbs.) cabbage, shredded or chopped
1 medium onion, chopped
¼ cup butter
3 Tbsp. all-purpose flour
1 tsp. salt
¼ tsp. pepper
2 12-oz. cans evaporated skim milk
1 cup 1% milk
2 cups lean cooked ham, diced
½ tsp. dried thyme
Directions: In large stock pot, combine chicken broth, celery, cabbage, onion and carrots. Bring to a boil, then reduce heat and simmer covered 15 to 20 minutes or until vegetables are tender. Meanwhile, in medium saucepan, melt butter over medium heat. Stir in flour until smooth; cook about 1 minute. In a separate container, mix together evaporated skim milk and milk. Gradually whisk the milk mixture into the flour mixture, stirring constantly to prevent lumps. Cook milk until thickened, plus 1 minute more. Gradually add thickened milk to the cooked cabbage mixture. Add ham and thyme; heat thoroughly.

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