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Confetti Soup

 Confetti Soup
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.
8 ServingsPrep/Total Time: 30 min.

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

2 of 2

Confetti Soup (continued)

Directions (continued)

  • is melted and soup is heated through (do not boil). Yield: 8
  • servings (2 quarts).
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.