1 pkg. Bear Creek cheddar broccoli soup mix
8 cups water
1 pkg. frozen California mix vegetables (broccoli, cauliflower and carrots)
3-4 large red potatoes
1 cup cooked diced ham (or 1/2 to 1 lb. cooked bacon, coarsely chopped)

Cook the frozen vegetables. Chop the bigger pieces into bite size. Dice the potatoes into bite size pieces and cook until just soft. Cook bacon and coarsely chop if using bacon. If using cooked ham, chop into bite size pieces.

Bring 8 cups of water to a rolling boil, and whisk in the dry soup mix. Add in the cooked vegetables, cooked potatoes and the bacon or ham, and let it simmer for 10 minutes.

This makes a hearty, thick and delicious soup perfect for a cold fall or winter night. Serve with biscuits, corn bread or sour dough bread.

Submitted by: Carroll LaGraffe