Have you reached full pucker-factor with holiday sweets yet? Had enough goodies to float (or sink as the case may be) a boat? Here’s a lovely lunch or light supper recipe that will make your taste buds and your body sing for joy!!
Garden Cheddar Soup
2 carrots, peeled and sliced
2 small zucchini, halved and sliced (or 1-2 cups shredded frozen zucchini)
2 tomatoes, diced (or one jar or can of diced tomatoes)
1 celery stalk, chopped (or handful of frozen diced celery)
1/2 to 1 cup sliced mushrooms (or dehydrated, crushed by hand)
1 onion, minced (or 1/4 cup dehydrated)
1 tablespoon minced garlic
4.5 cups beef broth
1.5 cups V-8 juice
2 tsp dried basil
1/2 cup dry red wine
1 tsp sea salt
1/2 tsp ground black pepper
1 tablespoon dried parsley
Combine all ingredients in stockpot. Heat to boiling, reduce heat and simmer covered for 30 minutes or until vegetables are just tender.
Add handful of shredded cheddar cheese to each bowlful and stir.
This recipe is from the Creme de Colorado Cookbook, put out by the Junior League of Denver. Even my young children LOVED this soup – it smells divinely while it’s cooking, as well! I was able to use my own canned tomatoes and homemade V-8, as well as dried herbs and frozen shredded zucchini. Gotta love a “local, near-organic” soup that warms up the insides and treats you to a taste of heaven while giving you the equivalent of a flu shot (without harmful side effects ;))… You could add sliced sausage “medallions” if you wanted to beef it up!