Cheese Vegetable Soup I

Cheese Vegetable Soup I

36 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    10 h 30 m
Alice W. Conn
Recipe by  Alice W. Conn

“Very easy and extra good. A tempting blend of vegetables, cheese, and ground beef, with just enough hot pepper sauce to make it interesting.”

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Adjust Servings

Original recipe yields 4 -6 servings



  1. Brown the ground beef and drain.
  2. Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
  3. Add cheese sauce and gently stir until well blended.

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Reviews (36)

Rate This Recipe


This was a family favorite - my husband said it scored a "10"! I used Taco Bell's Cheese and Salsa mix (in a jar) and didn't add any of the spice. It seemed to do the trick. I will definitely make this again. Thanks!



I tried this at my table of 3 boys and hubby - they all love it - I made it again with leftover sausage - it was fantastic. Now making it for Bunco group. It is rare my husband raves over dinner, especially soup but this did the trick! Thanks Alice!



I made a double batch of this recipe to take to a family luncheon. Everyone loved it and wanted the recipe. I made a second double batch the next week. It was really yummy for lunch on a cold winter day. I added a can of beef broth to make it a little thinner.

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Amount Per Serving (5 total)

  • Calories
  • 621 cal
  • 31%
  • Fat
  • 43.5 g
  • 67%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 28.7 g
  • 57%
  • Cholesterol
  • 144 mg
  • 48%
  • Sodium
  • 1935 mg
  • 77%

Based on a 2,000 calorie diet



previous recipe:

Chunky Cheese Soup


next recipe:

Vegetable Cheese Soup I