"Good Friday" Vegetable Soup
Be the first to rate this recipe
A home-kitchen version of "good friday" vegetable soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/4 c. butter
- 3 medium carrots, sliced
- 2 medium onions
- 1 c. shredded cabbage
- 1/4 c. chopped parsley
- 1/2 tsp. salt
- 2 (13 3/4 oz.) cans chicken broth
- 1 (9 oz.) pkg. French-cut green beans
- 1/2 tsp. caraway seed
- 1 (16 oz.) pkg. American cheese slices
Method
In covered Dutch oven or saucepan (4-quart) over medium heat, cook butter, carrots, onions, cabbage, parsley and salt for 20 minutes, stirring occasionally.
Add chicken broth, green beans and caraway seed.
Reduce to low heat, cover and simmer 15 minutes or until vegetables are fork-tender.
Rate:
