Vegetable Noodle Soup

This is a really easy, quick soup to throw together. Four ingredients – doesn’t get much simpler than that!

Here is the ingredients list:

· 3 ½ cups milk

· 1 (16 ounce) package frozen California blend vegetables

· ½ cup cubed processed American cheese (Velveeta)

· 1 envelope chicken noodle soup mix

See, pretty simple.

Here’s what you do with it:

In a large saucepan (or dutch oven of course) bring milk to a boil. Stir once in a while as it’s coming to the boil so that it doesn’t coat the bottom of your saucepan/dutch oven with cooked milk gunk. Doesn’t hurt anything, really, so if you don’t want to, don’t. I just don’t like having the gunk. Once your milk is boiling, stir in the frozen vegetables. Return to boiling. Reduce heat, cover and simmer for 6 minutes. Stir in cubed cheese and soup mix. Return to a boil. Reduce heat (I know, back and forth and forth and back – just do it!). Simmer, uncovered, for 5-7 minutes or until noodles are tender and cheese is melted, stirring occasionally.

For being so simple, it’s really very good. This amount made enough for the 3 kiddos and me. Had the DH been home there would not have been enough. Maybe a salad and some crusty bread would have made it go far enough for all 5 of us.