My Dad's Cheeezy Veggie Stew Recipe

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My Dad's Cheeezy Veggie Stew

Bobbie Weiner


The best way I have found to get kids to eat vegetables. I used to blend this up and feed it to my son when he was a baby!

pinch tips: How to Slice & Mince Vegetables Like a Pro




Stove Top


4 medium
potatoes peeled and cubed (about 1 and half inch)
4 large
carrots, chopped
celery stalk, chopped
1 small
head of broccoli, chopped
1 small
head of cauliflower, chopped
1 large
onion diced
1 can(s)
chicken broth - 48 oz. can
1/3 c
1 1/2 Tbsp
1/2 stick
real butter
1/2 pkg
velveeta block cheese - 32 oz box
salt & pepper to taste

Directions Step-By-Step

In a large stock pot, add all the vegetables & Chicken broth plus one chicken broth can full of water.
Boil all the vegetables together until the potatoes and carrots are just at fork tender. Turn heat down to a simmer. ( I like a thicker broth, I use a hand potato masher and smash the veggies a couple of times at this point)
Once the temp has fallen to a simmer add slices of the cheese equaling to 1/2 of the package, butter, dill and parsley. Allow the soup to simmer until the cheese has melted and serve. My husband refuses to recognize anything with out meat as dinner, so I will add cooked bacon as a garnish.You can add salt and pepper to taste...Enjoy!
***This can also be made into a vegan dish by substituting the chicken stock with veggie stock and omitting the butter and cheese. Of course leave out the bacon garnish! I will add cubed tofu as well.***

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #cheese, #stew