4-5 carrots, sliced thin
5-6 med. potatoes, cubed
1/2 med. head cabbage, shredded
2 med. onions (or scallions), diced
1/2 lb. ham, cubed
6-8 tbsp. butter
1/3 c. flour
1/2-1 tsp. pepper (to your taste)
2 tsp. dill weed
2 (13 3/4 oz.) cans chicken broth
4 c. water

In soup pot melt butter; add onions, carrots, potatoes and saute until onions are wilted. Add the flour and stir until mixed with vegetables. Cook and stir for a couple minutes.

Add broth, water, pepper, dill, ham and cabbage. Bring to boil over medium heat. Cover; reduce heat and simmer approximately 30 minutes. This soup tastes great if made the day before and reheated over low heat. You can stretch it by adding another can of broth. Serves 6-8.