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Southwestern Broccoli Cheese Soup Recipe

Southwestern Broccoli Cheese Soup Recipe

A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better. -Peggy Hendrix of Richardson, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:9 servings

Ingredients

  • 4 cups water
  • 4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
  • 4 cups fresh broccoli florets
  • 3 cups frozen cubed hash brown potatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 6 ounces reduced-fat process cheese (Velveeta), cubed
  • 1 cup chunky salsa

Directions

  • 1. In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.
  • 2. Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through. Yield: 9 servings (about 2 quarts).

Nutritional Facts

1 cup equals 143 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 856 mg sodium, 22 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.