Vegetable Cheese Soup

1. 1

   In large saucepan bring to boil water, bouillon, and vegetables until vegetables are tender.

2. 2

   Let cool to lukewarm.

3. 3

   Blend all in blender.

4. 4

   Slightly blend to reduce size of vegetables.

5. 5

   (Omit this step of cooling and blending if you desire large chunks of vegetables in soup.)

6. 6

   Return to saucepan.

7. 7

   Add Rotel and Velveeta. Do not boil.

8. 8

   Heat on low and serve.

9. 9

   Freezes well.

10. 10

    One serving is one cup.

No additional tips available.