"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

Vegetable Cheese Soup Recipe

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This recipe for Vegetable Cheese Soup, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1 celery rib, diced
2 small red potatoes, cut into cubes
3 cups water
2 tsp reduced sodium chicken bouillon granules ( I used a cube for each cup of water)
1 Tbs. cornstarch
1/4 cup cold water
1 can reduced -fat cream of chicken soup
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked ham
8 oz reduced-fat process cheese (Velveeta) cubed

Directions:
Directions:
Cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil, cook and stir for 1-2 minutes or until slightly thickened. Stir in soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
We are big soup lovers! Sydney found this recipe and there was not more than one bowl of leftovers and we are a family of 4. Its Delicious!

 

 

 

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