READY IN 10+ hrs

Cheese Vegetable Soup I

Read Reviews (35)

"Very easy and extra good. A tempting blend of vegetables, cheese, and ground beef, with just enough hot pepper sauce to make it interesting." — Alice W. Conn

Directions

Brown the ground beef and drain.
Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
Add cheese sauce and gently stir until well blended.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 10 hrs 30 mins

Footnotes

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Reviews More Reviews

Most Helpful Positive Review

Sep 05, 2003

This was a family favorite - my husband said it scored a "10"! I used Taco Bell's Cheese and Salsa mix (in a jar) and didn't add any of the spice. It seemed to do the trick. I will definitely make this again. Thanks!

—AMLAIRD

See full review »

Most Helpful Critical Review

Sep 29, 2003

Husband and I liked this soup. Unfortunately, my young children would not go near it - but that is not unusual. Next time, I will substitute a can of beer for the water to give it a great beer-cheese flavor. I also will add a little less corn. This is a very thick soup and I think the recipe is a little heavy on the corn. To simplify even more, I substituted a can of Veg-All large cut veggies for the potatoes, carrots and celery. Same ingredients, but much less time to prepare and cook. I was able to make the entire soup in about 30 minutes on the stovetop by using these pre-cooked canned vegetables. I will try this again soon.

—TERI LEMON

See full review »

45 Ratings

Dec 29, 2002

I tried this at my table of 3 boys and hubby - they all love it - I made it again with leftover sausage - it was fantastic. Now making it for Bunco group. It is rare my husband raves over dinner, especially soup but this did the trick! Thanks Alice!

—CBMORTY

See full review »

Feb 17, 2003

I made a double batch of this recipe to take to a family luncheon. Everyone loved it and wanted the recipe. I made a second double batch the next week. It was really yummy for lunch on a cold winter day. I added a can of beef broth to make it a little thinner.

—JANIE FRY

See full review »

Apr 11, 2003

I did not do this recipe in the crock pot, but instead simmered it on the stove for about an hour before adding the Chez Whiz. I also added ground black pepper and a little salt. I served it with breadsticks to dip in the soup, and it was excellent.

—FREDRICA2

See full review »

Jan 18, 2003

This is a very good soup. But to make it easier, I used a large can of Veg-all. I would definitly make this again.

—SHELLY

See full review »

Dec 29, 2002

It does not have an appealing look when cooked and the first bite was the hardest to take, but overall it had a good taste. After talking the kids and husband into trying it they liked it. Needed a little more zip so next time I will add a little more cayenne for extra flavor!

—SCRAPBOOK ROSIE

See full review »

Jan 08, 2003

My husband and I really liked this soup. We are cheese lovers. I used a Wal-Mart brand of jar cheese and it tasted just fine. It was very good the way it was, but i think that maybe using a roast and broth would make it even better. We will make this soup again and probably many more times.

—CINDY33

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Vegetable Cheese Soup I

Creamy Vegetable Cheese Soup

Vegetable Cheese Soup II

Cheese Vegetable Soup II

Quick and Zesty Vegetable Soup

Cheesy Vegetable Soup I

Vegetable Beef Soup II

Garden Cheese Soup

Beer Cheese Soup III

Chunky Cheese Soup

Nutrition

Calories
621 kcal
31%

Carbohydrates
29.4 g
9%

Cholesterol
144 mg
48%

Fat
43.5 g
67%

Fiber
3.6 g
14%

Protein
28.7 g
57%

Sodium
1933 mg
77%

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

Nutritional Information

Cheese Vegetable Soup I

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 621
** Calories from Fat: 392

% Daily Value *
** Total Fat 43.5g 67 %
** Saturated Fat 21.6g 108 %
** Cholesterol 144mg 48 %
** Sodium 1933mg 77 %
** Potassium 855mg 24 %
** Total Carbohydrates 29.4g 9 %
** Dietary Fiber 3.6g 14 %
** Protein 28.7g 57 %
** Sugars 10.4g
** Vitamin A 98 %
** Vitamin C 21 %
** Calcium 45 %
** Iron 24 %
** Thiamin 15 %
** Niacin 71 %
** Vitamin B6 28 %
** Magnesium 16 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.