Fireside Vegetable Soup - cooking recipe

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

Preparation

Melt butter into 2 to 3-quart saucepan.
Add leeks and garlic and saute 5 minutes.
Add broth, tomatoes and carrots; simmer 5 minutes.
Add zucchini, mushrooms, beans and peas; simmer 5 minutes.
Stir in mustard, then season with salt and pepper.
Ladle into ovenproof soup bowls.
Top each with a square of bread.
Cover with 2 tablespoons cheese.
Broil 4 inches beneath heat source about 3 minutes until cheese melts and browns lightly.
Serve immediately.
Makes 4 to 6 servings.