1 medium clove garlic, peeled and minced
1 medium onion, chopped
1 medium leek, chopped
1 small zucchini, sliced
1 medium green bell pepper, seeded and chopped
1 (8 oz.) pkg. fresh sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (15 oz.) can stewed tomatoes (Hunts)
2 cups vegetable stock (Swanson)
2 cups tomato juice (V8)
1 tbsp. chili powder
1 tsp paprika
5 1/2 tsp. crushed dried oregano
2 bay leaves
4 oz. blue cheese crumbles (reserve for end)

In a non-stick soup kettle or Dutch oven, sauté garlic, onion, leek, zucchini, pepper, and mushrooms, stirring frequently until the onion is lightly colored.

Add spinach, tomatoes, stock, juice, chili powder, paprika, oregano and bay leaf.

Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally, for about 20 minutes.

To serve, spoon about 1 tablespoon of blue cheese crumbles into each soup bowl, and ladle the hot soup over the top. Serve immediately.

Submitted by: Brenda V.