Vegetable Cheese Soup

Shared by: Peggy WW. Leader

2 Points Per Serving

1-16 oz. bag frozen cauliflower

1-16 oz bag frozen broccoli

1-16 oz bag frozen carrots

1- onion (diced)

2 large potatoes (diced and par boiled)*

7 cups water

7 chicken boullion cubes

1 lb. light Velveeta cheese

In large kettle combine everything except the cheese. Cook on low heat for 30-40 minutes. Slowly add cubed cheese and stir until melted.

*Notes, Instead of potatoes you can use 1/2 package frozen hash brown potatoes

Makes approximately 14-1 Cup Servings