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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Cheddary veggie soup. Delicious on a winter night. Ingredients:
2 carrots, peeled and sliced |
2 small zucchini, halved and sliced |
2 tomatoes, peeled and cut into wedges |
1 stalk celery, sliced |
1 cup portabella mushroom, sliced |
1 onion, halved and sliced |
2 garlic cloves, minced |
4 1/2 cups beef broth |
1 1/2 cups tomato juice |
1 tablespoon fresh basil leaf, minced |
1/2 cup dry red wine |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons fresh parsley, minced |
1 cup freshly shredded sharp cheddar cheese |
Directions:
1. Combine first 9 ingredients in a large stock pot and heat to boiling.
2. Reduce heat and simmer, coverered, for 30 minutes or until veggies are tender, stirring occasionally.
3. Stir in basil, wine, salt, pepper, basil, and cheddar just before serving.
4. Spoon into bowls and top with additional cheddar cheese.
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