Vegetable Soup - cooking recipe

Ingredients

3 c. strong chicken broth
1 c. water
2 c. canned tomatoes, drained and coarsely chopped
1 onion, coarsely chopped
1 large or 2 small cloves garlic, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and sliced
1/2 tsp. chili powder
pinch of cayenne
salt and freshly ground black pepper to taste
1 1/2 c. fresh or thawed frozen corn kernels
3 medium zucchini, sliced into rounds
2 Tbsp. chopped fresh parsley
freshly grated Parmesan cheese

Preparation

In a large pot, combine the broth, water, tomatoes, onion, garlic, celery, carrots and seasonings.
Bring to a boil, cover and simmer for 30 minutes.
Add the corn, zucchini and parsley and continue to simmer for an additional 10 minutes.
Adjust the seasonings and serve hot with a light sprinkling of Parmesan cheese.
Serves 6.