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.