3 med. carrots, sliced
2 med. onions, sliced
1-2 stalks celery, sliced
1-2 c. shredded cabbage
1/4 c. chopped parsley
1/4 tsp. salt
4 c. chicken broth
2 c. fresh or frozen French-cut green beans
1/4 to 1/2 tsp. caraway seed
1/4 lb. lowfat cheese
3 tbsp. canola oil

Heat in a heavy kettle the 3 tablespoons oil. Add carrots, onions, celery, cabbage, parsley and salt. Cook over medium heat about 15 minutes, stirring occasionally. Add broth, beans, caraway seed. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes or until vegetables are tender.

Dice or shred cheese into bowls. Ladle hot soup directly onto cheese. Makes 4 cups.

This is terrific! It's easy, fast, nutritious, and delicious.