Ingredients:

• 1/4 cup – Butter
• 3 – medium carrots, sliced
• 2 – medium onions, sliced
• 1 cup – shredded Cabbage
• 1/4 cup – chopped Parsley
• 6 cans – Chicken broth
• 1 (9 oz.) packet – frozen French cut green beans
• 1/2 tsp – Caraway seeds
• 1 lb. – American cheese slices

Method:

1. In large covered pot, over medium heat, in hot butter, cook carrots, onions, cabbage, parsley. Stir occasionally.
2. Add chicken broth, green beans and caraway seeds. Heat to a boil.
3. Reduce heat to low. Cover and simmer for 15 minutes or until vegetables are fork tender.
4. To serve:
5. Cut cheese into small pieces, place in soup bowls, ladle hot soup directly on to cheese to melt cheese slightly.

Recipe courtesy of Sarath