Veggie Cheese Soup

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READY IN: 40mins
Recipe by 55tbird

From Light Comfort Food Taste of Home Special Edition submitted by Jean Hall of Rapid City, SD. 3/4 cup equals 115 calories, 4g fat.

Ingredients Nutrition

  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 small red potatoes, cut into 1/2 inch cubes
  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 14 cup cold water
  • 1 (10 3/4 ounce) canreduced fat condensed cream of chicken soup
  • 3 cups california-blend frozen vegetables, thawed and chopped
  • 12 cup fully cooked lean ham, chopped
  • 8 ounces reduced fat Velveeta cheese, cubed
  • 14-12 teaspoon penzeys tuscan sunset seasoning
  • 12 teaspoon ground black pepper

Directions

  1. In a large nonstick saucepan coated with cooking spray, cook onion and celery over medium heat until onion is tender; stir in the potatoes and broth; bring to a boil; reduce heat and cover and simmer for 10 minutes.
  2. Combine cornstarch with water until smooth; gradually stir into soup; return to boil; cook and stir for 1-2 minutes or until slightly thickened.
  3. Stir in condensed soup until blended.
  4. Reduce heat; add veggies and ham; cook and stir until veggies are tender.
  5. Stir in cheese until melted.

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