1/4 c. butter
3 med. carrots, sliced
2 med. onions, sliced
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. frozen French cut green beans
1/2 tsp. caraway seeds
1 (16 oz.) pkg. American cheese slices

About 50 minutes before serving: In covered 4 quart sauce pot over medium heat, in hot butter, cook carrots, onions, cabbage, parsley and salt 20 minutes, stirring occasionally. Add chicken broth, green beans, caraway seeds; heat to boiling. Reduce heat to low; cover pan and simmer 15 minutes or until vegetables are fork tender. To serve, cut cheese into small pieces, place in 6 soup bowls and ladle soup over cheese to melt slightly. Serves 6.