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Cheesy Vegetable Soup


  • 1 qt. water
  • 2 chicken bouillon cubes
  • 1 cup diced celery
  • 1/2 cup chopped onion
  • 2 1/2 cups diced, peeled potatoes
  • 1 cup diced carrots
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  • 1 bag frozen mixed vegetables (16 ounces)
  • 2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 lb. process cheese but into cubes


Bring water to a boil in a large pot; add next six ingredients. Reduce heat and simmer, covered until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.

Source: Mrs. D. Dockter

By Raymonde from North Bay, Ontario


Cheesy Vegetable Soup

Sounds wonderful... I'm going to try it....Being a southern gal my body won't accept homemade soup without corn muffins.... Yummy

By MartyD


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