Broccoli Cheese Soup
1 quart water
4 chicken bouillon cubes
1 onion, chopped
1 cup chopped carrots
2½ cups diced potatoes
2 cans cream of chicken soup
½ lb. Velveeta cheese, cubed
2½ cups California blend frozen vegetables
In a large kettle, bring water, bouillon, onion and carrots to a boil, then simmer for 20 minutes. Add potatoes and vegetable blend and simmer until tender, about 20-30 minutes. Stir in the soup and cheese, simmer until melted and heated through. Serve with a crusty bread or homemade croutons.
To make homemade croutons, tear one loaf of day-old crusty bread, like French or ciabatta, into larger, bite-sized pieces. Spray with cooking spray, salt lightly and toast in 400-degree oven for 8-12 minutes, flipping halfway.
This recipe can be adapted to your family’s tastes and preferences and is a good way to use up veggies before they are retired to the trash. Or, as Carol has done, try swapping sweet potatoes for carrots.