Ingredients

• 2 tablespoons unsalted butter
• 2 celerys ribs , sliced
• 1 medium onion , chopped
• 1 large carrot , diced
• 2 teaspoons all-purpose flour
• 6 cups chopped cabbage
• 6 cups chicken broth
• 1 pound cubed fully cooked ham
• 1 pound red potatoes , chopped
• 1 teaspoon dried parsley
• 0.25 teaspoons ground thyme
• 0.25 teaspoons dried marjoram
• 0.25 teaspoons ground black pepper
• 0.5 cups frozen peas

Instructions

1. 1 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.
2. 2 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.
3. 3 Stir in peas and cook for 10 minutes. Ladle into bowls and serve.

Nutrition per serving