1 can (11 oz.) Campbell's Cheddar cheese soup
1/4 c. milk
1/4 tsp. dried mint leaves, crushed
3 lb. fresh peas, shelled & cooked
1/4 lb. (about 10-12 oz.) sm. white whole onions, cooked & drained

In saucepan, blend soup, milk and mint. Add remaining ingredients. Heat, stir occasionally. Makes about 4 1/2 cups. Frozen vegetables may be used if fresh ones are available.