Good Friday Vegetable Soup - cooking recipe

Ingredients

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

Preparation

In a covered 4-quart Dutch oven or pot over medium heat, in hot butter, cook carrots, onions, cabbage, parsley and salt for 20 minutes, stirring.
Add chicken broth, green beans and caraway seed.
Heat to boiling.
Reduce heat to low. Cover Dutch oven and simmer 15 minutes until vegetables are tender. To serve, place a slice of cheese in bottom of bowl.
Ladle hot soup onto cheese.