1 lb. beans, do not drain

1/2 c. butter
4 leeks
4 stalks celery, sliced
2 med. onions, chopped
Salt and pepper to taste
1/2 head cabbage

Add this to the beans. Add 4 cups chicken stock. Simmer 25 minutes. Add 3 tablespoons of whipping cream, 3 tablespoons parsley and Cheddar cheese. Stir until cheese is melted.