Soup for Dinner

Hello Ladies,

Fall is my favorite time of year; one of our favorite dinners in the fall/winter season is soup and bread. I thought you might enjoy a recipe for one of my families favorite soups. For quickness I would add everything, but the cheese to the soup pot and cook until the potatoes were tender, then I would stir in the cheese until it melted. If I was going to be pressed for time in the evening I would prepare everything, put it all in the pot so it was ready to cook that evening and refrigerate.

Brown Jug Cheese Soup

4 chicken bouillon cubes
1 qt. of water
20 oz package of frozen mixed veggies(we like to add just broccoli)
2 1/2 cups potatoes, raw and cubed
1 lb. Velveeta cheese
1 cup celery, finely diced
(dice a whole package of celery, spread it on a cookie sheet and freeze, when it is frozen transfer to a zip lock bag-this way you have diced celery on hand. The grocery store may even sell frozen diced celery)
2 cans cream of chicken soup
1 cup onion, finely diced( sometimes I will dice extra onion and freeze it. It is so handy to have onion, green peppers celery etc frozen and ready to use.)

Cook bouillon, celery and onion in water for 20 minutes. Add potatoes and mixed veggies: cook an additional 30 minutes. Add canned soup and cheese-simmer until cheese is melted. Stir frequently at this point-scorches very easily.

In the morning start your bread machine and by evening you will have a wonderful dinner. Enjoy,

Melissa

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