Cheesy Vegetable Soup Recipe

Cheesy Vegetable Soup Recipe photo by Taste of Home

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Shredded cheddar cheese adds flavor to this smooth-as-silk soup that's loaded with good-for-you cabbage, carrots, lima beans and potatoes. "This filling dish is always a crowd pleaser on cold winter days," Dana Worley of Lebanon, Tennessee reports.

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Cheesy Vegetable Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1 large onion, chopped
5 tablespoons butter, divided
2 cups water
2 cups shredded cabbage
1-1/2 cups frozen lima beans, thawed
1 cup sliced carrots
1 cup diced peeled potatoes
1 tablespoon chicken bouillon granules
3 tablespoons all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups milk
1 cup half-and-half cream
1-1/2 cups (6 ounces) shredded cheddar cheese
Minced fresh parsley

Directions

In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
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. Add to soup; heat through. Sprinkle with parsley. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 296 calories, 18 g fat (12 g saturated fat), 65 mg cholesterol, 580 mg sodium, 21 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Cheesy Vegetable Soup in Country Woman September/October 2001, p40