Saturday, September 18, 2010

Super Easy Cheese Vegetable Soup

2 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 quarts vegetable broth 
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up (the 3 year old loves to do this with a butter knife.)

PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
MASH vegetables with potato masher to desired consistency. I use a submersible blender.
STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated through, stirring frequently.

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