2 tbsp. salad oil
1 sm. onion, diced
1/2 bunch broccoli, cut into sm. pieces
1/2 tsp. ground red pepper
1 (10 3/4 oz.) can condensed cream of potato soup
1 (10 3/4 oz.) can condensed cream of celery soup
1 1/2 c. milk
1 c. frozen peas
1 can cream corn
4 oz. shredded cheddar cheese
2 c. cubed ham

1. In 4 quart saucepan over medium heat, in hot salad oil, cook onion, broccoli and ground red pepper until vegetables are tender, stirring often.

2. Add undiluted potato and celery soup, milk, frozen peas, corn, ham and 2 cups of water. Heat to boiling. Add cheese, cook, stirring frequently, until cheese is melted. Makes about 8 cups.

NOTE: If desired, peel and cube 2 or 3 potatoes and 4 or 5 carrots. Cook together until done and add to soup.