"Good Friday" Vegetable Soup - cooking recipe

Ingredients

1/4 c. butter
3 medium carrots, sliced
2 medium onions
1 c. shredded cabbage
1/4 c. chopped parsley
1/2 tsp. salt
2 (13 3/4 oz.) cans chicken broth
1 (9 oz.) pkg. French-cut green beans
1/2 tsp. caraway seed
1 (16 oz.) pkg. American cheese slices

Preparation

In covered Dutch oven or saucepan (4-quart) over medium heat, cook butter, carrots, onions, cabbage, parsley and salt for 20 minutes, stirring occasionally.
Add chicken broth, green beans and caraway seed.
Reduce to low heat, cover and simmer 15 minutes or until vegetables are fork-tender.