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Super Soup
home :: des moines cooks :: In the Kitchen With October/November 2017

Super Soup


Butter and olive oil
1 large onion, chopped
3 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
3–4 sweet peppers, diced
1 small head cauliflower, chopped
1 small head broccoli, chopped
1 potato, peeled and chopped
Salt and black pepper to taste
2 bay leaves
½ teaspoon hot pepper flakes
Sprigs of fresh thyme
32 ounces chicken broth
1½ pounds Velveeta white process cheese product
Tortilla strips for garnish

Heat small amounts of butter and olive oil in a large saucepan or stockpot. Add the next 10 ingredients (through black pepper); stir to combine. Cook, stirring occasionally, until softened.

When vegetables are softened, add bay leaves, pepper flakes, thyme, and chicken broth. Simmer slowly 45 to 50 minutes.

Remove from heat; add white cheese product and stir. Remove bay leaves and thyme. To serve, garnish with tortilla strips. Recipe from Mary Tibbetts of Urbandale.

*See more recipes in our soups collection

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