Fireside Vegetable Soup

Name: Fireside Vegetable Soup
Ingredients: 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

14 ingredients

11 steps

Ingredients

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

Directions

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.