• 8servings
  • 30minutes
  • 171calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, D
MineralsIodine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 7 cups water

  2. 9 cubes chicken bouillon, crumbled

  3. 6 potatoes, cubed

  4. 2 cloves garlic, minced

  5. 1 large white onion, chopped

  6. 1 bunch celery, chopped

  7. 3 cups chopped carrots

  8. 2 (15 ounce) cans whole kernel corn

  9. 2 (15 ounce) cans peas

  10. 2 cups chopped fresh green beans

  11. 1/2 cup butter

  12. 1/2 cup all-purpose flour

  13. 3 cups milk

  14. 1 pound processed cheese, cubed

Instructions Jump to Ingredients ↑

  1. In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.

  2. Stir in corn, peas and green beans and continue to cook on low heat.

  3. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.


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