Jo's Baked Garlic Soup

Stephen Ceideburg 2 c Diced fresh tomatoes

15 oz Garbanzo beans, undrained

4 Or 5 summer squash, sliced

2 lg Onions, sliced

1/2 Green pepper, diced in cups

-dry white wine 4 Or 5 cloves fresh garlic,

-minced 1 Bay leaf

2 ts Salt

1 t Basil

1 Bay leaf

1 1/4 c Grated Monterey Jack cheese

1 c Grated Romano cheese

1 1/4 c Heavy cream or whipping

-cream

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific Grove, CA. "I'll never live this down;' teased grandmotherly Jo Stallard as she was crowned with a tiara of fresh garlic and draped in garlic wreaths. A vegetarian, Jo has turned her cooking talents to adapting recipes for meatless cooking. This delicious soup has always been a winner with her friends, she says, and so it was, too, with the 1980 Great Garlic Cook-off celebrity judges. Generously butter inside of 3-quart baking dish. Combine all ingredients, except cheese and cream, in dish. Cover and bake for 1 hour at 375 degrees. Stir in cheeses and cream, lower heat to 325 degrees and bake 10 to 15 minutes longer. Do not allow to boil.