1/4 c. butter
3 med. carrots, sliced
2 med. onions, sliced
1 c. shredded cabbage
1/4 c. chopped parsley
6 cans chicken broth
1 (9 oz.) pkg. frozen French cut green beans
1/2 tsp. caraway seed
1 lb. American cheese slices

About 50 minutes before serving: In large covered pot, over medium heat, in hot butter, cook carrots, onions, cabbage, parsley, stirring occasionally. Add chicken broth, green beans and caraway seed; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until vegetables are fork tender.

To serve: Cut cheese into small pieces, place in soup bowls, ladle hot soup directly onto cheese to melt cheese slightly.