1 med head cabbage 3 med carrots, halved 1 cup onion, chopped 1 2/3 cup instant nonfat milk 7 cups water 3 cups chicken broth 2/3 cup flour ˝ tsp salt 1˝ cups cooked ham
In a food processor, shred cabbage. Transfer to bowl. Shred carrots; add to cabbage. Return half of mixture to food processor; cover and process until finely chopped. Mix all of instant milk to 6˝ cups water; set aside. In Dutch oven, sauté all of cabbage and carrots ˝ cup water for 3-4 minutes or until tender. Stir in 7 cups prepared milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. Combine flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened. Add ham. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Yield 3 quarts. 1˝ cup serving is 3 WW points.