"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

HEATHERíS CHEESEY VEGETABLE SOUP Recipe

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This recipe for HEATHERíS CHEESEY VEGETABLE SOUP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken bouillon cubes
1 quart water
1 Ė Ĺ c. diced potatoes
1 c. chopped onion
1 c. chopped celery
1 c. diced carrots
1 20 oz. pkg. California blend vegetables
2 cans cream of chicken soup
Ĺ to 1 pound cubed Velveeta cheese

Directions:
Directions:
Dissolve bouillon in water. Add potatoes, celery, onion and carrots. Cook for 15 minutes. Add frozen veggies and cook for 6-8 minutes. Add soup and cheese. Heat on low until the cheese is melted. (I have omitted the potato before and added extra cauliflower and broccoli. Itís also fine to leave out the celery and/or onion.)

Personal Notes:
Personal Notes:
Heather made for a bridal shower for Jorie - it was really good.

 

 

 

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