Soup Recipe of the Week

The seasons always guide our creativity. And so do traditional favorites and global flavors.


Roasted Tomato Cheddar

Potato and Roasted Garlic

Broccoli Spinach Parmesan

Butternut Squash & Leek

Brisket & 3-Bean Chili

Lentil, Portobello and Kale


Moroccan Chickpea

Roasted Carrot Curry

African Peanut

Cuban Black Bean

Tomato Fennel and Basil

Thai Sweet Potato & Corn


Herby Green Pea with Tarragon (available in May)

Asparagus and Dill  (available in May)

Watermelon Gazpacho (available in July/August)

Vichyssoise (June-August)

 Autumn Minestrone (Sept-Oct)

Here is our soup recipe of the week!

Creamy Cabbage Soup

Difficulty: Easy
Prep time


Cooking time






  • Cabbage

  • Celery

  • Onions

  • Carrots

  • Chicken broth, milk, and half and half cream

  • Cooked cubed ham

  • 1 tablespoon of salt, pepper and dried thyme


  • Grab a big pot and get started by adding the chicken broth, celery, cabbage, onions, and carrots to the pot and bringing the mixture to a boil. Reduce the heat to simmer for 20 minutes or until the vegetables are cooked and tender.
  • In another bowl, stir together cream and milk. Set aside.
  • In a medium saucepan, melt the butter over medium heat. Add flour, salt, and pepper. Stir to form a smooth paste. Gradually add the cream and milk mixture and make sure to continue to stir constantly. Cook until it reaches your desired thickness.
  • Gradually add the cream mixture to the vegetable mixture, stirring to combine. Add in the ham and dried thyme and heat through. 

Recipe Video


  • Creamy Cabbage Soup is hearty and comforting! This delicious and easy soup recipe is loaded with tender cabbage, carrots, celery, ham, and spices. Yum!

All photos by Rick Ferris Photography