1/4 c. butter
3 med. carrots, sliced
2 med. onions, sliced
1/4 c. parsley
1/2 tsp. salt
1 c. shredded cabbage
1 (16 oz.) can French cut green beans
1/2 tsp. caraway seeds
3 c. seasoned chicken broth (Herb-Ox packets are good, about 4-5)
American or Cheddar cheese, shredded (about 1/4 c. per serving)

(Optional: You can add 2-3 stalks celery and/or broccoli, cauliflower, diced.)

In a Dutch oven, melt butter over medium heat. Cook fresh vegetables, parsley, and salt 20 minutes, stirring occasionally, covered. Add chicken broth, caraway seeds, and heat to boiling. Reduce heat to low; simmer 15 to 20 minutes until vegetables are tender. To serve, add shredded cheese to bottom of serving bowls and ladle soup over to melt slightly. Makes about 6 luncheon servings.