1. Melt 3 Tablespoons butter in a soup kettle. 2. Add carrots, leeks, cabbage and celery. 3. Saute over low heat, stirring occasionally, about 20 minutes. 4. Add salt, sugar, water and beef broth; bring to a boil. 5. Add beans and potatoes. 6. Cover, reduce heat and simmer 45 minutes or until vegetables are tender. 7. Strain vegetables, reserving the liquid. 8. With a food mill, blender or food processor, puree vegetables. 9. Return cooking liquid and puree to the soup kettle, stir to combine and reheat. 10. Season with salt and pepper if desired. 11. Meanwhile, melt 2 Tablespoons butter in a skillet. 12. Saute bread slices in butter, turning to saute both sides, until golden. 13. Place one slice of bread into each of 6 soup bowls; cover with soup. 14. Sprinkle with grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
