1 med. onion, chopped
4 lg. carrots, chopped
1 lb. potatoes, scrubbed and chopped, about 3 med. potatoes
3 stalks celery, chopped
2 med. zucchini, chopped
1/4 tsp. salt (optional)
Freshly ground black pepper to taste
2 bay leaves
1/4 c. finely chopped fresh parsley
6 c. homemade chicken stock
6 oz. (3/4 c.) defatted Cheddar cheese, crumbled

Serves 10. Approximately 1 cup per serving. In a large heavy saucepan or Dutch oven, combine onion, carrots, potatoes, celery, zucchini, salt, pepper, bay leaves and parsley. Cover with stock, bring to a boil and simmer, covered, 45 to 60 minutes, or until vegetables are very tender. Remove bay leaves. Serve hot, topped with cheese.