4 diced potatoes
1 bunch fresh broccoli, cut small
2 lg. carrots, cut small
1 sm. onion
2 c. frozen corn
1 (16 oz.) can kidney beans, drained
2 cans cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 gallon milk
Salt & Pepper

Cook vegetables until soft, drain. Add soup, milk, seasoning and cheddar cheese. Simmer on low until cheese is melted and soup is hot. Good for a crowd. Can be frozen.