1 lb. navy beans, cooked

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

1 tbsp. parsley
1 lb. shredded Cheddar cheese

Cook beans and drain. Add fried vegetables, chicken broth and salt and pepper. Simmer for 25 minutes. Add parsley and cheese. Melt cheese and serve.