Cheesy Vegetable Soup

Name: Cheesy Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 14
Cuisine: Global
Ingredients: 4 teaspoons chicken bouillon granules; 567 grams cans each) condensed cream of mushroom soup, undiluted; 454 grams package frozen California-blend vegetables; 850 grams package frozen shredded hash brown potatoes; 237 milliliters milk; 454 grams process cheese (Velveeta), cubed; 1 liters water

Need a gluten free main course? Cheesy Vegetable Soup could be an excellent recipe to try. One serving contains 293 calories, 13g of protein, and 14g of fat. This recipe serves 14. If you have chicken bouillon granules, condensed cream of mushroom soup, process cheese, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

In a large kettle, bring water to a boil.

Ingredients you will need

Water

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.

Ingredients you will need

Hash Browns