Eat at Bett's

Our Passion for Food came from our Mom

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
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.
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.

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