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Confetti Soup Recipe

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I created this recipe when I was trying to think of something new and interesting to serve my family. They never cared much for vegetables until they tried this delicious soup.

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Confetti Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1 cup diced carrots
1 cup diced rutabaga
1/2 cup chopped celery
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup chopped onion
3 tablespoons water
3 tablespoons butter, optional
1 cup process cheese (Velveeta), cubed
1 cup frozen whole kernel corn
1/2 cup frozen peas
1/2 cup cubed fully cooked ham
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sugar

Directions

In a microwave-safe 3-qt. baking dish, combine carrots, rutabaga, celery, broccoli, cauliflower, onion, water and butter if desired. Cover and microwave on high for 9 minutes or until vegetables are just tender, stirring three times during cooking.
Stir in cheese, corn, peas and ham; cover and let stand for 1 minute. Add milk, salt, pepper and sugar; cover and microwave on medium-high, stirring three times, for 5-7 minutes or until cheese is melted and soup is heated through (do not boil). Yield: 8 servings (2 quarts).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 201 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 827 mg sodium, 19 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Confetti Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p35

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Confetti Soup

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(1-1) of 1 reviews

Reviewed on Nov. 07, 2012 by JulieS211

I've loved this recipe from the very first time I made it! The variety of veggies makes it a very pretty soup, and of course there is the health benefit of getting all the nutrition from them. Because this isn't slow cooked, while the flavors do blend a bit, they do not meld, so there is still their own distinct tastes in every bite. The thin milk "broth" has just a very light suggestion of cheesiness, and a touch of the veggies comes through, as well. It's a very appealing dish, distinctly different from every other soup I make.