"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Cheesy Vegetable Soup, by John O'Connor, is from The Taste of Inacom,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
John O'Connor Added: Wednesday, September 10, 2008
16 oz bag frozen cauliflower 16 oz bag frozen broccoli 16 oz bag carrots, sliced 7 cups water 7 chicken bouillon cubes 1 pkg (2 lb) Velveeta light cheese
Simmer water & bouillon until bouillon has been dissolved. Add frozen veggies. Simmer everything but cheese until vegetables are tender – about 40 minutes. Cut Velveeta into cubes. Stir into mixture until thoroughly melted.
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