Veggie Cheese Soup

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 9

ingredients

• 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
• 1⁄4 cup cold water
• 1 (10 3/4 ounce) can reduced fat condensed cream of chicken soup
• 3 cups california-blend frozen vegetables, thawed and chopped
• 1⁄2 cup fully cooked lean ham, chopped
• 8 ounces reduced fat Velveeta cheese, cubed
• 1⁄4 - 1⁄2 teaspoon penzeys tuscan sunset seasoning
• 1⁄2 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.