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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.
This recipe is:
Quick
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
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Reviewed on Mar. 11, 2011 by smagal
I added some frozen mixed vegetables and I wish I hadn't. Overall this recipe is okay, but I thought it wasn't worth the effort to me.
Reviewed on Jul. 17, 2008 by angelak
no lima beans or cabbage, but add baccos at the end
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