Chunky Vegetable Soup

Servings: 6

Ingredients:

5 cups low-sodium chicken broth, divided
1 cup chopped onion
1 teaspoon minced garlic
1 cup julienned parsnips
1 cup diced rutabaga
1 cup sliced carrots
1 cup chopped celery
2 teaspoons dried dill weed
1 can (15 ounces) diced tomatoes
1/4 cup chopped parsley
Salt and pepper, to taste
3/4 cup (3 ounces) shredded Wisconsin Lowfat Monterey Jack cheese

Cooking Directions:

In a stock pot, heat 1/2 cup broth, onion and garlic; simmer, covered, for 5 minutes. Add rutabaga, carrots, celery, dill weed and remaining broth; simmer for 15 minutes, or until vegetables are almost tender. Add tomatoes with juice; simmer for 10 minutes. Stir in parsley, salt and pepper. Pour into serving bowls; sprinkle with 1 1/2 tablespoons cheese.