Garden Cheddar Soup

• 2 carrots, peeled and sliced
• 2 small zucchini, sliced
• 2 tomatoes, peeled and diced
• 1 celery stalk, sliced
• 1 c. mushrooms, sliced
• 1 onion, halved and sliced
• 2 cloves garlic, minced
• 4 1/2 c. beef broth
• 1 1/2 c. V-8 juice
• 1 Tbsp. minced basil
• 1/2 c. dry red wine
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. minced parsley
• 1 c. shredded Cheddar

1. In stockpot, combine carrots, zucchini, tomatoes, celery, mushrooms, onion, garlic, beef broth and V-8 juice.
2. Heat to boiling, reduce heat and simmer, covered, for 30 minutes or until vegetables are just tender.
3. Stir in basil, red wine, salt, pepper and parsley.
4. Add cheese just before serving.
5. Makes 6 to 8 servings.

carrots, zucchini, tomatoes, celery stalk, mushrooms, onion, garlic, beef broth, basil, red wine, salt, pepper, parsley, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936348 (may not work)