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Broccoli-Cauliflower Soup
Ingredients:
1 quart water
4 chicken boullion cubes
1 cup celery, chopped
1 large onion, chopped
2 1/2 cups cubed potatoes
1 cup carrots, diced
20 oz. bag frozen broccoli & cauliflower
2-10 oz. cans cream of chicken soup
2 cups shredded cheddar cheese
Instructions:
In large pot boil water, boullion, celery and onion for 20 minutes. Add other vegetables then cook until tender. Turn heat to medium low then add canned soup and cheese. Stir until cheese is completely melted. If the soup is too thick, you can add water.
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