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Cheesy Vegetable Soup

Cheesy Vegetable Soup
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.
8 ServingsPrep/Total Time: 30 min.

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;
© Taste of Home 2013

2 of 2

Cheesy Vegetable Soup (continued)

Directions (continued)

  • heat through. Sprinkle with parsley. Yield: 8 servings.
Nutrition 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.
© Taste of Home 2013