Vegetable Cheese Soup - cooking recipe

Ingredients

7 c. water
7 chicken bouillon cubes
1 (10 oz.) box frozen chopped broccoli
1 (10 oz.) box frozen mixed vegetables
2 lb. bag frozen hash brown potatoes
1 large onion, diced
2 cans cream of chicken soup
2 c. milk
1 lb. Velveeta cheese, cubed
pepper

Preparation

Combine water, bouillon cubes, broccoli, vegetables, potatoes and onion in large kettle.
Simmer 30 minutes.
Then add soup and milk.
Mix and heat through.
Add cheese.
Turn off heat and stir until melted.
Add pepper to taste.
Makes 6 quarts.
Freezes well.