1/2 medium head cabbage, thinly sliced
1/4 cup olive oil
1 pound processed cheese food, cubed
1 onion, finely chopped
3 carrots, cut into 1 inch pieces
1/4 cup milk
3 cloves garlic, peeled
salt and pepper to taste
3 tablespoons butter
15 ounces kidney beans, drained and chopped
In a large pot over medium heat, saute cabbage and olive oil together until tender. Add cheese and onion, carrots and milk, pot is nearly cooked. Stir in garlic, salt and pepper. Simmer 2 to 3 hours or until vegetables are tender.
Heat oven to 450 degrees F. Remove lid, stir beef mixture into vegetable broth. Bring to a boil, then reduce heat to low and simmer 10 to 15 minutes, until vegetables are tender. Stir in broth.