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Cheese Vegetable Soup - West Bend

Cheese Vegetable Soup

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Full Recipe Details


1 rib celery, finely chopped 1 carrot, finely chopped 1 small onion, finely chopped ¼ green pepper, finely chopped 4 - 10 ½ ounce cans chicken broth ⅔ cup flour ⅔ cup water 1 pound pasteurized process cheese spread, cubed 1 - 12 ounce can beer

Cooking Process

Combine celery, carrot, onion, green pepper and broth in slow cooking pot. Stir to blend. Cover and cook at setting #3(low) for 5 to 6 hours or at setting #5(high) for 2-3 hours. Strain mixture and puree vegetables. Return puree and broth to cooking pot. Increase heat to setting #5 (high). Combine flour and water until smooth. Slowly add to broth mixture, stirring constantly. Add cheese cubes, a cup at a time, stirring until melted. Add beer and stir. Cover and heat 30 minutes or until hot. Reduce heat to setting #2 (low) for serving.


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