Stick to the Ribs Soup

This hearty soup features potatoes, assorted vegetables and Cher-Make Ring Bologna, creating a delightful taste that will keep you coming back for more!


  • 1/2 cup butter
  • 1/2 cup chopped carrot
  • 1/2 cup minced celery
  • 2 cups shredded cabbage
  • 8 cups chicken broth
  • 5 tbsps all-purpose flour
  • 2 s potatoes, peeled & cut into 1/2 inch cubes
  • 1/2 tsp dried marjoram
  • 2 packages Beef Ring Bologna 14 oz.


Melt 1/4 cup butter in a large saucepan and sauté the carrot and celery until tender. Add the leeks and cabbage and sauté for 3 minutes. Stir in the stock and bring to a boil, then reduce the heat and simmer for 15 minutes.

Melt the remaining butter in a separate skillet. Add the flour and stir over low heat until well blended, about 2 minutes. Remove from heat. Whisk in 2 cups of the hot stock and blend until smooth. Add the thickened stock to the vegetable mixture in the saucepan, stirring constantly. Add the potatoes and marjoram and simmer for 20 minutes or until the vegetables are tender. While simmering, remove the casing and dice the ring bologna. Add diced ring bologna and simmer an additional 5 minutes. Season to taste with salt and pepper and serve.