Recipe by Mary Frances Wasson
"This is a cheese vegetable soup recipe that my sister's husband developed that we've had in our family for quite a while. It's really good and freezes wonderfully; one ice cube tray of soup emptied into a freezer bag and then thawed is enough soup for 2 big (or 4 small) bowls when served!"
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processed cheese food, cubed
Very odd taste to the combination. Not recommended.
This was a good, hearty soup with a nice taste. We only made it 1/4 the size for the first time around. I think I might like to try adding potatoes or some other vegetables, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Vegetable Soup II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 318
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