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A great anytime dish, this hearty soup is an excellent way to take advantageof an abundant supply of fresh vegetables. It can be served as an appetizer or a main lunch course.
1 medium onion, chopped 4 large carrots, chopped 1 pound potatoes, scrubbed and chopped, about 3 medium 3 stalks celery, chopped 2 medium zucchini, chopped 6 cups homemade Chicken Stock	1/4 teaspoon salt (optional) Freshly ground black pepper to taste 2 bay leaves 1/4 cup finely chopped fresh parsley 6 ounces (3/4 cup) Defatted Cheddar Cheese, crumbled
In a large heavy saucepan or Dutch oven, combine onion, carrots, potatoes, celery, zucchini, salt, pepper, bay leaves and parsley. Cover with stock, bring 10 a boil and simmer, covered, 45 to 60 minutes, or until vegetables are very tender. Remove bay leaves. Serve hot, topped with cheese.
Yield: 10 1-cup servings Calories: 120.41 Protein: 9.08 g Fat: 6 g Carbohydrate: 17.20 g Cholesterol: 7.58 mg Sodium: 147.36 mg