Cheesy Vegetable.
Ingredients.
7 cups water
9 cubes vegetable bouillon, crumbled
6 potatoes, cubed
1 tps hing
1 bunch celery, chopped
3 cups chopped carrots
(30 ounce) fresh corn
(30 ounce) fresh peas
2 cups chopped fresh green beans
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed
Preparation.
In a large pot over medium heat, combine water, bouillon, potatoes and hing. Bring to a boil, then stir in celery and carrots. Reduce heat and simmer 15 minutes.
Stir in corn, peas and green beans and continue to cook on low heat. Meanwhile, in a medium saucepan over medium heat, melt butter.
Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.