Fireside Vegetable Soup

• 1 1/2 Tbsp. butter
• 2 medium leeks (whites only), thinly sliced
• 1 large garlic clove, minced
• 2 cans (14 oz. each) chicken broth
• 1 can (14 1/2 oz.) stewed tomatoes
• 2 thinly sliced carrots
• 1 medium zucchini, diced
• 1 c. sliced mushrooms
• 1 c. red kidney beans
• 1/2 c. frozen peas
• 1 Tbsp. Dijon mustard
• salt and pepper to taste
• herb bread
• shredded Parmesan cheese

1. Melt butter into 2 to 3-quart saucepan.
2. Add leeks and garlic and saute 5 minutes.
3. Add broth, tomatoes and carrots; simmer 5 minutes.
4. Add zucchini, mushrooms, beans and peas; simmer 5 minutes.
5. Stir in mustard, then season with salt and pepper.
6. Ladle into ovenproof soup bowls.
7. Top each with a square of bread.
8. Cover with 2 tablespoons cheese.
9. Broil 4 inches beneath heat source about 3 minutes until cheese melts and browns lightly.
10. Serve immediately.
11. Makes 4 to 6 servings.

butter, leeks, garlic, chicken broth, tomatoes, carrots, zucchini, mushrooms, red kidney beans, frozen peas, mustard, salt, herb bread, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816967 (may not work)