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Veggie Cheese Soup Recipe *Inexpensive to make*
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Ready In:
40 Minutes
Ingredients:
*Makes 9 Servings*

1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces reduced-fat process cheese (Velveeta), cubed
Directions:
1. In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

2. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.

3. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 9 servings.
Nutritional Facts
3/4 cup equals 115 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 682 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g protein.


In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 9 servings.


Nutritional Facts:

3/4 cup equals 115 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 682 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g protein.

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