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Chunky Vegetable Soup

5 cups chicken broth, divided use
1 cup chopped onion
1 teaspoon minced garlic
1 cup peeled and julienne-sliced parsnip
1 cup peeled and thinly sliced turnip
1 cup peeled and sliced carrot
1 cup sliced celery
2 teaspoons dillweed
1 (15-ounce) can whole tomatoes
1/4 cup chopped flat-leaf parsley
1 teaspoon Italian seasoning
3/4 cup shredded Monterey Jack cheese

1. In a kettle heat 1/2 cup chicken broth, chopped onions, and minced garlic; simmer, covered, for 5 minutes. Add julienne-sliced parsnips, thinly sliced turnip, sliced carrots, sliced celery, dillweed, and 4 1/2 cups chicken broth; return to a simmer and cook for 15 minutes, or until the vegetables are almost tender.
2. Add whole tomatoes (undrained) and simmer for 10 minutes. Stir in chopped parsley and Italian seasoning. Serve with shredded Monterey Jack cheese.

Makes 8 servings.

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