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3 (15 oz.) cans fat-free chicken broth 1 (16 oz.) frozen vegetables (combo of cauliflower, broccoli and carrots; I add more broccoli) 2 (14 oz.) cans diced Italian tomatoes (could add more if desired) Cook ingredients in a soup pot until vegetables are tender. Add one 8 ounce brick of Velveeta cheese (light) and let it melt. Makes 10 or more cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |