We started making this soup every year on Christmas Eve as our 'before church meal'. It brings back such good memories and warm feelings every time I make it. It is also a very yummy and easy way to eat LOTS of vegetables. You can use any combination of the veggies listed below. Feel free to omit or substitute based on your likes and available produce.
In a large pot sauté over high heat for 4-5 min:
1 celery bunch, diced
1 onion, diced
3-4 peppers (assorted colors), diced
1 zucchini, diced
1 squash, diced
2-3T butter
Add:
2 cans chix broth
2c. diced potatoes
1c. diced carrots
Bring to a boil, cover and simmer 20 min.
In a small pan cook over low until thick, stirring often:
½c. flour
¾c. milk
Add this to the pot along with:
1 ¼c. milk
16 oz sharp cheddar cheese
1 T parsley
1c. chopped kale (if desired)
Cook over low until thick and hot. Enjoy!!
Note: If you have meat lovers on hand they can always add crumbled sausage, diced ham, or bacon to their bowl and everyone is happy.
1 celery bunch, diced
1 onion, diced
3-4 peppers (assorted colors), diced
1 zucchini, diced
1 squash, diced
2-3T butter
Add:
2 cans chix broth
2c. diced potatoes
1c. diced carrots
Bring to a boil, cover and simmer 20 min.
In a small pan cook over low until thick, stirring often:
½c. flour
¾c. milk
Add this to the pot along with:
1 ¼c. milk
16 oz sharp cheddar cheese
1 T parsley
1c. chopped kale (if desired)
Cook over low until thick and hot. Enjoy!!
Note: If you have meat lovers on hand they can always add crumbled sausage, diced ham, or bacon to their bowl and everyone is happy.
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