Vegetable Cheese Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cups vegetable broth
• 1 cup frozen corn
• 1 cup frozen green beans
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 cups half-and-half
• 1 cup shredded cheddar cheese

Directions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes.
2. Add the carrots and celery, and cook until softened, about 5 minutes.
3. Pour in the vegetable broth, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. Add the corn, green beans, salt, pepper, cayenne, oregano and thyme. Simmer for 15 minutes.
5. Stir in the half-and-half, and heat until warm. Do not boil.
6. Add the cheese, and stir until melted. Serve warm.

Interesting Facts

• This soup is a great way to use up leftover vegetables in the fridge.
• Adding a bit of cayenne pepper to the soup gives it a nice kick.
• This soup can be made in advance and stored in the refrigerator for up to 3 days.