Cheese Vegetable Soup I Recipe -
Cheese Vegetable Soup I Recipe
  • READY IN 10+ hrs

Cheese Vegetable Soup I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 -6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    10 hrs 30 mins


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


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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!

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.


50 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!

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.

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.

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.

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!

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.


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  • 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
  • 1935 mg
  • 77%

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

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