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Cheesy Vegetable Soup Recipe

My husband doesn't care for much for tomatoes, so I created this recipe that features lots of delicious cheese. We really enjoy steaming bowlfuls on cold winter days with fresh-from-the-oven corn bread. - Robin Counce, Arvada, Colorado

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16 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
4 medium potatoes, peeled and cubed
1 cup chopped carrots
1 cup each frozen corn, peas and cut green beans
4 cups water
1 can (46 ounces) V8 juice
2 pounds process American cheese (Velveeta), cubed

Directions

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain and set aside. Add vegetables and water to the kettle; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add V8 juice and the beef mixture; heat through. Add cheese; cook and stir until melted. Yield: 16 servings (4 quarts).

The fastest way to peel potatoes is with a vegetable peeler. Be sure to cut off any eyes or green parts. Prevent diced potatoes from darkening before cooking by keeping hem covered with water.

Nutrition Facts: 1 serving (1 each) equals 334 calories, 18 g fat (10 g saturated fat), 57 mg cholesterol, 927 mg sodium, 22 g carbohydrate, 2 g fiber, 21 g protein.

Cheesy Vegetable Soup published in Taste of Home Ground Beef Cookbook , p129

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