Alsatian Peasant Soup w/ homeade rye croutons

1/2 cup Chopped Onion
1/2 cup Sliced celery
1 tbls Olive oil
1 Large potato
1 cup Peeled, cubed parsnips
3/4 cup Sliced carrots
1 tsp Dried thyme leaves
1tsp Caraway seeds
2 Bay leaves
3 cups Vegetable stock
2 cups Thinly sliced cabbage
2 cans (15oz each) Great northern beans, rinsed, drained
3/4 (3 oz) Shredded reduced fat swiss cheese
Salt and Pepper, to taste
1 1/2 cups Rye croutons (recipe separate)

Makes 6 servings (1 1//2 cups each)

1. Saute onion and celery in oil in large saucepan until tender, about 5 minutes. Add potatoes,parsnips,carrots, thyme,caraway, and bay leaf; cook over medium heat 5 minutes.
2. Add stock,beans, and cabbage to saucepan, heat to boiling. Reduce heat and simmer, covered until all vegetables are tender 10-15 minutes. Discard bay leaf, season to taste with Salt and pepper.
3. Pour soup into bowls, sprinkle each w/ 2tbls shredded cheese and rye croutons.

Rye Croutons are not included in nutritional information, you can find that in the separate recipe for them.

Number of Servings: 6

Recipe submitted by SparkPeople user MEDUSA1977.