Wineshark Cooking - Mexican Vegetable Soup

Ingredients:

• Vegetable oil - 2 oz
• Diced onion - 8 oz
• Sliced zucchini - 8 oz
• Sliced carrot - 6 oz
• Diced green pepper - 4 oz
• Diced skin tomato - 4 oz
• Chicken stock - 2 lb
• Tomato ketchup - 4 oz
• Salt - 1 tsp
• White pepper powder - 1/4 tsp
• Shredded cheddar cheese - 4 oz

Procedures:

1. Sautee the diced onion with oil till it smells good.
2. Add the other vegetable to sautee, then add stock and tomato ketchup to cook for 20-25 minutes.
3. Add seasonings, and put the shredded cheese on top.