Tuesday, March 3, 2009

Penne's Soup

6 chicken bouillion cubes
2 c water
1.5 c diced onions
1.5 c diced carrots
1.5 c diced celery
2.5 c cubed potatoes
20 oz pk of cauliflower
20 oz pk of broccoli
1 lb velveeta cheese
2 cans cream of chicken soup

Dissolve the 6 bouillon cubes in the 2 cups of water. Add onions celery, potatoes, carrots. Simmer for 2o minutes. Add cauliflower and broccoli. Simmer ten minutes. Add cheese & soups. Stir until the cheese is melted. Do not cover after cheese and soup is served.

Monica's notes: I cheated and bought a 3lb bag of California mix (the broccoli, cauliflower, and carrots), but only used about 2/3 of it. I also added more water to cover the vegetables, and chopped them up some before adding the cheese. And I used Mary Booth's advice and cubed the Velveeta before adding it to help is melt faster.

2 comments:

Carroll said...

mmmmm! Thanks for posting!

sara's art house said...

That soup looks really good!