Cream cheese soup

Thanks to the processed cheese, the soup has a delicate creamy taste, so it does not need spices with a pungent smell. On the contrary, they will be superfluous in the dish.
Prepare the ingredients required for the cheese soup.

Peel carrots and onions, rinse. Cut the onion into short strips, grate the carrots on a medium grater.
Pour oil into the container of the multicooker, preheat it by setting the frying mode. Add prepared vegetables, stir.
Fry 3–4 minutes until soft.

Add finely chopped cabbage.

Stir, heat everything together for no more than two minutes.

Pour vegetables with hot water.

Lower the lid. Select the "Soup" function on the display, set the time to 30 minutes.
After 12–15 minutes, open the lid, dip the beans in the broth, previously put in a colander and washed under running warm water.

Add the green peas immediately.

Stir, add a little salt, remembering that there is enough salt in canned vegetables and processed cheese.
Cook the soup for another 10 minutes.
Five minutes before the end of cooking, put the processed cheese from the jar, mix gently.

As soon as the soup boils, the multicooker can be turned off.