"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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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