3 tablespoons olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 medium fresh tomato, diced
1 cup chopped celery
6 cups chicken broth
5 cups shredded Cheddar cheese
1 cup butter
1 (10 ounce) package frozen mixed vegetables
In a medium bowl, mix olive oil, green pepper, onion, tomato, celery and chicken broth. Cover and refrigerate overnight.
While the soup is cooking, in a large pot over high heat, cook celery mixture in olive oil, stirring constantly until it begins to thicken. Stir in shredded cheese, set aside.
While the soup is cooking, in a medium bowl, combine mixed vegetables and sliced celery mixture. Cook, stirring occasionally, until vegetables are soft. Stir the beans into the soup; cook until heated through.
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