Ingredients

• 2 onions, chopped
• 1 can (15 oz.) corn
• 5 medium carrots, peeled and diced
• 5 stalks of celery, chopped
• 1 red bell pepper, chopped
• 2 bunches broccoli, cut
• 1 head cauliflower, cut
• 8 oz. mushrooms, chopped
• 2 zucchini, cut
• 3 cloves garlic, minced
• 1 can (15 oz.) diced tomatoes
• 1 can tomato sauce (8 oz.)
• 1 can tomato paste (6 oz.)
• 1 Tbsp thyme
• 1 Tbsp cumin
• 1 Tbsp dill
• ¼ tsp white pepper
• 4 bay leaves
• chicken broth, or water with chicken base (Add to the desired liquid level)
• 1 cup cashew cheddar cheese (optional)
• Salt to taste

Instructions

• In a large pot, sauté onions and garlic.
• Add remaining ingredients (except the squash and cashew cheese) and necessary broth or liquid.
• Bring to a boil and then simmer gently until the veggies are crunchy tender.
• Add the zucchini and cashew cheese.
• Heat through and serve.