garden veggie zucchini soup

Ingredients

• Servings: 10
• 8 cups chicken stock
• 4 potatoes, cut into 1-inch cubes
• 3 zucchini, cut into 1-inch cubes
• 2 small onions, cut into 1-inch cubes
• 2 carrots, cut into 1-inch chunks
• 3/4 cup chopped fresh dill
• 1 1/2 tablespoons chopped fresh basil
• 5 cloves garlic, minced - or more to taste
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 (8 ounce) package shredded cheddar cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
• leaving pot on stove, switch heating element to off. add cheddar cheese to soup; stir until the cheese is melted. season soup with salt and pepper.