Categories: Soup- stew- chowder- chili

Ingredients

• 2 carrots, peeled and sliced
• 2 small zucchini, halved and sliced
• 2 tomatoes, peeled and cut into wedges
• 1 celery stalk, sliced
• 1 cup Portobello mushrooms, sliced
• 1 onion, halved and sliced
• 2 garlic cloves, minced
• 4 1/2 cups beef broth
• 1 1/2 cups tomato juice
• 1 Tbsp fresh basil, minced
• 1/2 cup dry red wine
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 Tbsp. fresh parsley
• 1 cup shredded cheddar cheese

Directions

1. In a stockpot, add first nine ingredients and heat to boiling. Reduce heat and simmer, covered, for 30 minutes or until vegetables are tender.

2. Stir in basil, wine, salt, pepper and parsley. Sprinkle top of each serving with cheddar cheese.

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