Good Friday Vegetable Soup

I'll be breaking my fast tomorrow evening after the service.  This is the soup I'll be eating at that time, a classic from More with Less with some fresh bread.

Heat in soup pot:

3 T. oil

Add:

3 medium carrots, sliced

2 medium onions, sliced

1-2 stalks of celery, sliced

1 c. shredded cabbage

1/4 c. chopped parsley

1/4 t. salt

Cook over medium heat about 15 minutes, stirring from time to time.

Add:

4 c. vegetable broth (or chicken)

2 c. fresh or frozen French-cut green beans

1/4-1/2 t. caraway seed

Heat to boiling.  Reduce heat to low, cover and simmer 15 minutes or until vegetables are tender.

Dice into soup bowls

1/4 lb. cheese

Ladle soup onto cheese to melt slightly.  Serve.