1 med. onion, chopped
4 carrots, chopped
1 lb. potatoes, chopped
3 stalks celery, chopped
1/4 tsp. salt
Freshly ground black pepper to taste
2 bay leaves
1/4 c. chopped parsley
6 c. chicken stock
6 oz. defatted cheddar cheese, crumbled
2 med. zucchini, chopped

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.