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.


Carroll said...

mmmmm! Thanks for posting!

sara's art house said...

That soup looks really good!