Chunky Vegetable Soup
A hearty, Italian-seasoned vegetable soup laden with veggies and served topped with shredded Monterey Jack cheese.
5 cups chicken or vegetable 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
- 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.
- 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.