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Dutch Vegetable Cheese Soup

1 c. dry white beans
Water
1/2 c. butter or margarine
4 leeks, sliced
4 stalks celery, sliced
2 med. onions, sliced
1/2 lb. (1/2 of a small) cabbage, shredded
4 c. chicken stock or water
1 tbsp. chopped fresh parsley
3 tbsp. whipping cream
1 1/2 c. shredded Edam or Cheddar cheese
1/2 to 1 tsp. salt
1/8 tsp. freshly ground black pepper


Wash beans, cover with cold water and soak overnight. Drain. Cover with fresh water and bring to boiling. Lower heat and simmer 2 to 2 1/2 hours or until tender. Drain and set aside. Melt butter in large pot. Add leeks, celery, onions and cabbage. Saute for 10 minutes or until vegetables are tender but not browned. Add beans and chicken stock. Simmer 25 minutes. Add parsley. Stir in cream and cheese. Do not boil but heat to serving temperature. Stir in salt and black pepper.


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