Rating: 4.5 stars
34 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is a really good and hearty soup, plus kids like it, and they are also getting their vegetables. If you want a Mexican flair, add nacho cheese soup from a can instead of the cheddar cheese soup. Garnish with chopped fresh chives.

Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
6
Yield:
6 + servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

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  • Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.

  • Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

Nutrition Facts

686 calories; protein 40.1g; carbohydrates 42.3g; fat 38.9g; cholesterol 125.3mg; sodium 2256.3mg. Full Nutrition
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