Brown Jug Soup Recipe -
Brown Jug Soup Recipe
  • READY IN 50 mins

Brown Jug Soup

Recipe by  

"This is a cheesy soup, with lots of vegetables. It is a great winter time soup! You can also substitute whatever other vegetables you like ..."

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Ingredients Edit and Save

Original recipe makes 6 - 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.
  2. Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
  3. Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2003

I loved this soup, but my only concern was that it was very salty. I think omitting the boullion would reduce the sodium content without compromising the flavor. I also used light "Velveeta" and reduced fat cream of chicken soup to lower the fat content. Very good on a cold day!!!

Most Helpful Critical Review
Jan 03, 2011

I thought this was okay. Maybe a little too cheesy for my taste. Then I grabbed some leftover Christmas turkey and threw that made a world of difference! So much better!

Aug 29, 2002

I made this to put into the Italian Bread Bowl recipe. This soup was really, really good. Even the super picky 8-year old wanted seconds. I did make some changes, replaced one of the chicken bouillon’s with a beef bouillon cube, a few dashes of mustard powder and a teaspoon of minced garlic.

Aug 29, 2002

Easy after work recipe that you can just throw together. I sometimes use just regular water in place of chicken broth and throw in cut up smoked sausage. Both the sausage and broth would make the soup too salty-especially with the Velveeta cheese.

Nov 06, 2010

Delicious soup. Very easy to make. I have never been very good at making soups or gravies. I looked it over, had all of the ingredients and decided to give it a go. Since my wife loves soup, even if it wasn't all that good it would still get eaten. Everybody loved it! This one will go in the comfort food file and be cooked often. Thank you Jackie for such a great recipe. I made this soup again (a week later). Today I did everything as per the directions except I used a head of fresh cauliflower from the farmers vegetable stand. Once again, "souperb". Did not have to add any seasonings or even salt. Thank you Jackie for a perfect creamy cheese based soup that I can do just about anything to without worry of ruining it.

May 04, 2006

I make a soup that tastes very similar to this but my dh always complains it's too thin--he likes a very thick soup. This was Perfect. Both of us liked it so much better than the recipe I have. It's thick, creamy, chunky.....YUM. I didn't have any mixed veggies so I just added whatever leftovers I had in the fridge (some corn and carrots) along with the broccoli. I can't express how yummy this was. My two little ones loved it. My youngest kept stealing spoonsful while the cheese was still melting. Great Recipe.

Apr 21, 2004

Yum - think cheesy vegetable soup. Very good and very easy. I used a low sodium chicken broth instead of boullion and it wasn't too salty at all. I might add just 1/2 the celery next time. This was really, really tasty though!

Oct 01, 2003

I thought this was very good. I agree it was slightly salty, but I definetly would make it again.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 2099 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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