3 cups chicken stock (Swanson)
1 cup water
1 cup Velveeta cheese, cut in 1-inch cubes
2 cups carrots, chopped coarse in food processor
1 green bell pepper, chopped coarse by hand
2 heads broccoli, chopped fine in food processor
2 med potatoes, chopped fine in food processor
1 bunch parsley, finely minced
1 (15 oz.) can creamed corn
1 (10 oz.) can diced tomatoes w/ green chilies (Rotel)
1 (15 oz.) can green beans, liquid drained and chopped in food processor
2 tbsp. garlic salt w/ parsley flakes
2 chicken bouillon cubes
black pepper, to taste
no salt (there is plenty in the bouillon cubes)

Put chicken stock and water in large stock pot, bring to boil and add bouillon cubes to dissolve. Add fresh vegetables as they are processed, add green beans as they are processed. Add can of creamed corn. Add can of tomatoes. Bring back to boil and simmer for about 60 minutes with no lid, I like my vegetable soup creamy.

When soup is done simmering the water should have reduced considerably and texture should be creamy. Sprinkle with black pepper. Add cubes of Velveeta a few at a time and stir constantly to get a nice dissolve going. After cheese is dissolved the soup is done, I usually let it cool a few minutes before serving.

Serve with crackers, bread or oyster crackers.

Feeds 4 to 6 adults.

Submitted by: Michael Cox