In a large kettle or Dutch oven, combine water, frozen vegetables, celery, onion, green pepper, chicken broth, oregano and pepper. Bring to boiling. Reduce heat. Cover. Simmer 7 minutes or until vegetables are tender. Stir in milk, canned soup and potatoes. Combine evaporated milk and flour. Stir into vegetables mixture. Cook and stir till slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add cheese; stir until melted. Makes about 11 cups.
By Robin from Washington, IA
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