Good Friday Soup 2
1/4 cup of butter or margarine
3 medium carrots, sliced
2 medium onions, sliced
1/4 cup of parsley
1/2 teaspoon of salt
1 cup of shredded cabbage
one 16 ounce can of French cut green beans
1/2 teaspoon of caraway seeds
3 cups of 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. Good Friday Vegetable Soup 3
3 medium carrots, sliced
2 medium onions, sliced
1-2 stalks celery, sliced
1-2 cup of shredded cabbage
1/4 cup of chopped parsley
1/4 teaspoon of salt
4 cups of chicken broth
2 cups of fresh or frozen French-cut green beans
1/4 to 1/2 teaspoon of caraway seed
1/4 pound of low-fat cheese
3 tablespoons of canola oil
Heat in a heavy kettle the 3 tablespoons oil. Add carrots, onions, celery, cabbage, parsley and salt. Cook over medium heat about 15 minutes, stirring occasionally. Add broth, beans, caraway seed. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes or until vegetables are tender. Dice or shred cheese into bowls. Ladle hot soup directly onto cheese. Makes 4 cups. This is terrific! It's easy, fast, nutritious, and delicious. |
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