Good Friday Vegetable Soup
Servings: 10 to 12
IngredientsPreparation
  • 1/4 cup [60 g] butter or margarine
  • 3 medium-size carrots, sliced
  • 2 medium-size onions, sliced
  • 1 cup [250 mL] shredded cabbage
  • 1/4 cup [60 mL] freshly chopped parsley
  • 6 [10 1/2-ounce - 300-mL each] cans chicken broth concentrate
  • 6 [10 1/2-ounce - 300-mL each] cans water
  • 9 ounces [255 g] frozen French-cut string beans
  • 1/2 teaspoon [2.5 mL] caraway seeds
  • 1 pound [454 g] Cheddar cheese
  • Approximately 50 minutes before serving, into a large casserole with a lid, soften together, stirring from to time, carrot and onion slices, shredded cabbage and chopped parsley over medium heat, into melted butter or margarine.
  • Mix in frozen French-cut string beans, and caraway seeds.
  • Then pour in chicken broth concentrate and water.
  • Bring to a boil, lower heat to low, cover casserole simmer soup slowly for approximately 15 minutes, until vegetables can easily be cut with a fork.
  • Just before serving, cut Cheddar cheese into tiny dices; evenly arrange cheese dices into individual soup bowls.
  • Evenly pour boiling soup over cheese dices, to just melt cheese dices.
  • Serve immediately.