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WW 3
The combination of tender Savoy cabbage and sweet potatoes says fall is in the air. This soup gets its stew-like consistency from a flour-water mixture that's stirred into the Dutch oven during the last few minutes of cooking. For a silky-smooth result, whisk the flour and water together well until all clumps are removed before stirring the mixture into the hot liquid. This stew would also be delicious with spinach instead of the cabbage. When trying this variation, stir the spinach into the soup at the end of cooking since its tender leaves will wilt very quickly. If you like, use chopped fresh oregano instead of the thyme, or substitute a teaspoon of dried thyme or oregano for the fresh.
Ingredients
  • 1 pound(s), Uncooked skinless boneless chicken thigh trimmed of all visible fat and cut into 2-inch pieces
  • 1⁄2 tsp Table salt
  • 1⁄4 tsp Black pepper
  • 2 tsp Canola oil
  • 2 cup(s), Cabbage (all varieties) chopped, Savoy, shredded, about (1-pound)
  • 1 large, Red onion thinly sliced
  • 2 clove(s), Garlic chopped
  • 2 medium, Uncooked sweet potato peeled and cut into 1 1⁄4-inch chunks
  • 2 cup(s) Reduced sodium chicken broth
  • 1 cup(s) Frozen green peas
  • 1 cup(s) Frozen carrots
  • 1 cup(s) Frozen green beans
  • 1 Tbsp, fresh, chopped Fresh thyme
  • 1 Tbsp All-purpose flour
Note: Ingredients may have been altered from the original.
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