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Vegetable Cheese Chowder


  • 5 cups reserved liquid from vegetables and enough water to make 5 cups liquid
  • 1-2 cups ham, cut up
  • 1 cup cabbage, shredded
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  • 3 cups onion, chopped
  • 1/2 box au gratin potato mix
  • 1 cup milk
  • 1 can green beans, reserve liquid
  • 1 can carrots, sliced, reserve liquid
  • Velveeta cheese


In a soup kettle, combine the reserved liquid from the green beans and carrots plus the water mixture. Add the ham, cabbage, onion, au gratin potato mix and milk. Bring to a boil and simmer for 30 minutes. Add the green beans, carrots and Velveeta. Cook on low heat until cheese is melted.

By Robin from Washington, IA

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