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Zucchini Pepper-Jack Cheese Soup

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1 onion (chopped)

1 large carrot (chopped)

5 cloves garlic (chopped)

2 large zucchini (peeled and chopped)

2 tsp thyme

salt and pepper (to taste)

4 cups vegetable/chicken stock

1 1/2 cup pepper jack cheese (or desired cheese)

1/2 cup low-fat milk

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