Cheese And Vegetable Soup - cooking recipe

Ingredients

6 c. water
3 c. shredded cabbage
1 c. finely chopped bacon
2 large carrots, thinly sliced
2 large leeks, sliced (onions)
1 (5.5 oz.) pkg. dry au gratin potato mix
1 tsp. cornstarch
1 c. frozen cut green beans
1 can cream of mushroom soup

Preparation

In a large pot, combine water, cabbage, bacon, carrots, leeks and dry potatoes with sauce mix.
Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Add cream of mushroom soup and cornstarch.
Add frozen beans and simmer, covered, for 15 to 20 minutes more until beans are tender.