Zesty Broccoli Cheese Potato Soup

A twist on your regular soup with great flavor and low in calories! It is full of vegetables and very filling. Enjoy! If you want a little more Zest to it, add the whole can of Rotel tomatoes and green chiles rather than just half the can. *When I make it I use 98% fat free cream of mushroom soup, reduced calorie margarine, and the 2% milk Veveeta cheese and I only use about 2/3 lb of the cheese to cut back on some calories

• Ready In: 45 mins
• Serves: 10

Ingredients

• 5  cups water
• 10  ounces frozen broccoli
• 1⁄2 cup  uncooked white rice
• 3  potatoes, peeled and cubed
• 2  tablespoons butter
• 3⁄4 cup  chopped onion
• 3⁄4 cup  chopped celery
• 3⁄4 cup  sliced carrot
• 2 (10 ounce) cans  cream of mushroom soup
• 1  lb  half a package Velveeta cheese
• 0.5 (5 ounce) can  of rotel tomatoes and green chilies

Directions

1. Combine 5 cups water, butter, rice, and vegetables in pot, cook for about 25 minutes on medium heat, stirring occasionally.
2. Add soup, velveta, and rotel, stir until cheese is melted.