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Emily's Easy Cheesy Vegetable Soup

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“My friend, Emily, shared this recipe with me at my bridal shower. Its a quick, easy, tasty meal for cold winter days. I like preparing it in a crock-pot instead of on the stove to avoid burning the cheese. Emily also told me that while any mixed veggies will do, Veg-All is her favorite and I agree! I use low sodium cream of chicken soup, since left-overs tend to get salty in the fridge over time.”
READY IN:
1hr 35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 lb Velveeta cheese
  • 3 (10 3/4 ounce) cans cream of chicken soup
  • 4 (15 ounce) cans mixed vegetables

Directions

  1. Drain ONE can of vegetables. Mix all the soup and veggies together in a crock-pot or large pot on stove. Cube Velveeta and add. Heat on low until cheese is melted and soup is warm. Enjoy!

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