Cheesy Vegetable Soup

Name: Cheesy Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 5 Tbsps butter, divided; 473 milliliters shredded cabbage; 237 milliliters sliced carrots; 1 Tbsp chicken bouillon granules; 3 Tbsps all-purpose flour; 8 servings Minced fresh parsley; 237 milliliters half-and-half cream; 237 milliliters frozen lima beans, thawed; 473 milliliters milk; 1 large onion, chopped; 0 teaspoons paprika; 0 teaspoons pepper; 237 milliliters diced peeled potatoes; 170 grams 1-1/2 cups shredded cheddar cheese; 473 milliliters water

You can never have too many soup recipes, so give Cheesy Vegetable Soup a try. One portion of this dish contains around 12g of protein, 20g of fat, and a total of 297 calories. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up onion, cheddar cheese, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a large saucepan, saute onion in 2 tablespoons butter until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Bouillon

Water

Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.

Ingredients you will need

Paprika