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Veggie Cheese Soup

Veggie Cheese Soup

My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served.



Total Time
Prep: 15 min. Cook: 25 min.

Makes
9 servings (1-1/2 quarts)


Ingredients

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

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Directions

In a large 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 until slightly thickened, 1-2 minutes. Stir in condensed soup until blended.
Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Nutrition Facts

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

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