Veggie Cheese Soup

Name: Veggie Cheese Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 9
Cuisine: Global
Ingredients: 1 rib celery rib, chopped; 2 teaspoons reduced-sodium chicken bouillon granules; 283 grams can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 57 grams chopped fully cooked lean ham; 1 Tbsp cornstarch; 546 grams frozen California-blend vegetables, thawed; 546 grams frozen California-blend vegetables, thawed; 1 medium onion, chopped; 227 grams reduced-fat process cheese (Velveeta), cubed; 2 smalls red potatoes, cut into 1/2-inch cubes; 59 milliliters cold water

Veggie Cheese Soup is a gluten free and dairy free hor d'oeuvre. One serving contains 206 calories, 9g of protein, and 11g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 9. A mixture of cornstarch, california-blend vegetables, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 40 minutes. Autumn will be even more special with this recipe.

Instructions

In a large nonstick 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.

Ingredients you will need

Cooking Spray

Bouillon

Potato

Celery

Onion

Water

Equipment you will use

Sauce Pan

Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.

Ingredients you will need

Corn Starch