Cheese Vegetable Soup

Ingredients:

 2 chicken bouillon cubes

2 cups water

1/2 cup diced celery

3/4 c cubed potatoes

1/2 cup shredded carrots

1/2 cup diced onions

5 ounces frozen chopped broccoli

5 ounces frozen chopped cauliflower

1 can cream of chicken soup

5 ounces cubed velveeta cheese

Directions:

Dissolve chicken bouillon cubes in water

Add celery, potatoes, carrots, and onions. Simmer for 15 minutes with a lid.

Add broccoli and cauliflower. Simmer for 15 minutes more with a lid. 

Add cream of chicken soup and velveeta cheese. Heat until cheese is melted.

Verdict:

LOVED IT!! The amount of ingredients looks overwhelming but it really is so easy to make and oh so good! We had it in bread bowls (from Smiths) and were full to the brim. I got this recipe from a church ward cookbook, so thanks Joyce, we loved it!! I'm gonna be honest here I'm no cooking pro so I'm not sure exactly how to cube, dice, chop, mince or do any of those terms... I just cut stuff up and it worked out. And in case anyone is wondering 2 celery sticks will do the trick for a half cup, 1 potato "cubed" gave me more than 3/4 cup, and half an onion diced up came to about 1/2 cup. I also cheated on the broccoli and cauliflower and bought a combo pack with both that came to equal 12 ounces, everything still tasted fine. Simple, easy recipe and so delicious! I would recommend it to anyone!!

Rating:

Ashley: 9 belches

Scott: 8.5 grunts

Payton: 10 wags