Cabbage Patch Soup


  • 1 tablespoon olive oil
  • 3 tablespoons bacon bits
  • 1onion, chopped
  • 1 tablespoon all-purpose flour
  • 3 (14.5 ounce) cans chicken broth
  • 2 cups shredded cabbage
  • 1 cup sliced carrots
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1bay leaves
  • 1 cup frozen green peas
  • ¾ cup sour cream
  • Directions

  • Step 1

    Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.


  • Step 2

    Next, add the cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.

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