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Veggie Cheese Soup Recipe

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

Contributor:  
Contributor:  
Julie Lierz

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2 inch cubes
2 3/4 c. cold water
2 tsp. reduced-sodium chicken bouillon granules
1 Tbsp. cornstarch
1/4 c. cold water
1 (10 3/4 oz.) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 c. frozen California-blend vegetables, thawed
1/2 c. fully cooked lean ham, chopped
8 oz. Velveeta cheese, cubed

Directions:
Directions:
In a large nonstick saucepan, coated with a cooking spray, 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, then gradually stir into soup. Return to a boil, cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed 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 servings
Personal Notes:
Personal Notes:
This can be made in a slow-cooker. Can add cheese when vegetables are nice and tender.

 

 

 

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