Cheese Soup

Submitted by United Church of God on Tue, 2011-04-26 17:26
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Description

Full of flavor and sure to please.

Summary

Yield
Servings
Source

Linda Torgeson, Minneapolis MN

Prep time30 minutes

Ingredients

1Poundground beef
1⁄2Teaspoonseasoned salt
1⁄2Teaspoonpepper sauce
1Cupchopped celery
1Cupchopped onion
2Cupwater
1Canwhole corn (with liquid, 15 oz. )
1Cupsliced potato
1Cupsliced carrots
1Cangreen beans (with liquid)
16OunceCheez Whiz (or Velveeta cheese)

Instructions

Brown meat. Add spices, onion, and celery as meat is browning. Drain off excess fat. Add all other ingredients except cheese. Add cheese when all is done, stirring gently until mixed.

Recipe Note: Variation-Use 2 lbs. frozen vegetables of your choice, omitting canned and fresh vegetables in recipe. Use 2 cans of chicken broth instead of water. Omit ground beef. Add 1 can of Rotel tomatoes for extra spice.

Notes

For over thirty years, we have had the family tradition of serving homemade soups, fruits and nuts after the fast on the Day of Atonement.

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