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Cheesy Mixed-Vegetable Soup Recipe

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"My sister, Cari O'Shea, brought this soup to a New Year's Eve family get-together," recalls Sandra Goetzinger-Andrews of Hiawatha, Iowa. "I was hesitant to try it, but one taste and I was hooked. It makes a large batch, so I freeze leftovers in single-serving containers to take to work for lunch."
TOTAL TIME: Prep: 10 min. + freezing Cook: 10 min.
MAKES:14 servings
TOTAL TIME: Prep: 10 min. + freezing Cook: 10 min.
MAKES: 14 servings

Ingredients

  • 6 cups water
  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 1 package (16 ounces) frozen California-blend vegetables
  • 4 teaspoons chicken bouillon granules
  • 1 pound process cheese (Velveeta), cubed
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup milk

Nutritional Facts

1 cup: 194 calories, 10g fat (6g saturated fat), 24mg cholesterol, 806mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 10g protein

Directions

  1. In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months.
  2. To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness. Yield: 14 servings.
To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
Originally published as Cheesy Vegetable Soup in Quick Cooking November/December 2002, p49


Reviews for Cheesy Mixed-Vegetable Soup

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
testuser120
Reviewed Dec. 5, 2013

"This is easy to prepare and tasty."

MY REVIEW
kc000
Reviewed Jan. 6, 2013

"Very good, my family loved it! I will add peeled, diced red potatoes next time as the hash browns tend to fall apart since I like firmer potatoes in my soups and I may add a small bag of frozen broccoli since the California blend vegetables didn't have much broccoli in it, all in all though, it was great making it just as the recipe states. Definitely will make this again!"

MY REVIEW
thinmama40
Reviewed Jan. 19, 2012

"My entire family enjoyed this filling no-meat soup. I used cubed potatoes instead of shredded and vegetables that I knew my family liked."

MY REVIEW
sulewski
Reviewed Oct. 28, 2011

"I have made this soup numerous times and love it! I've taken it as a dish-to-pass and have always been asked for the recipe."

MY REVIEW
hopels
Reviewed Oct. 27, 2011

"I've neer been disappointed by a TOH recipe until now. Super easy though. The hashbrowns were soggy & limp. Not tasty."

MY REVIEW
Rhondarae
Reviewed Jan. 13, 2011

"I have made this recipe several times over the years and it makes a really large amount. It is great for those big family and friend gatherings. I pair it with some bread and salad, it is a good recipe."

MY REVIEW
nooshie
Reviewed Nov. 21, 2008

"I just made this soup for a light supper. It was easy, and soooo delicious!! I didn't have any frozen hash browns, so I diced up about 6 large potatoes and parcooked them in the water a bit before I added the frozen vegetables. It was a big hit served with buttered rolls, and a salad on a cold, snowy evening in front of the fireplace. I certainly will be making this again soon!!!"

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