Recipe Details
Ingredients
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2tablespoonsunsalted butter
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2celery ribs, sliced
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1mediumonion, chopped
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1largecarrot, diced
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2teaspoonsall-purpose flour
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6cupschopped cabbage
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6cupschicken broth
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1poundcubed fully cooked ham
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1poundred potatoes, chopped
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1teaspoondried parsley
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¼teaspoonground thyme
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¼teaspoondried marjoram
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¼teaspoonground black pepper
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½cupfrozen peas
Cooking Directions
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Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot; sauté for 4 minutes. Stir in flour and cook 1 minute more.
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Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat; reduce heat and simmer until potatoes are tender, about 30 minutes.
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Stir in peas and cook for 10 minutes. Ladle into bowls and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories213 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 2g |
12% |
| Cholesterol 48mg |
16% |
| Sodium 1286mg |
56% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 4g |
15% |
| Total Sugars 7g |
|
| Protein 17g |
35% |
| Vitamin C 52mg |
58% |
| Calcium 84mg |
6% |
| Iron 2mg |
9% |
| Potassium 848mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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