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Veggie Cheese Soup

 Veggie Cheese Soup
“My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served.” Jean Hall - Rapid City, South Dakota
9 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 small red potatoes, cut into 1/2-inch cubes
  • 2-3/4 cups water
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3 cups frozen California-blend vegetables, thawed
  • 1/2 cup chopped fully cooked lean ham
  • 8 ounces reduced-fat process cheese (Velveeta), cubed

Directions

  • In a large nonstick saucepan coated with a cooking spray, cook onion
  • and celery over medium heat until onion is tender. Stir in the
  • potatoes, water and bouillon. Bring to a boil. Reduce heat; cover
  • and simmer for 10 minutes.
  • Combine cornstarch and cold water until smooth; gradually stir into
  • soup. Return to a boil; cook and stir for 1-2 minutes or until
  • slightly thickened. Stir in condensed soup until blended.
  • Reduce heat; add vegetables and ham. Cook and stir until vegetables
  • are tender. Stir in cheese until melted. Yield: 9 servings.

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Veggie Cheese Soup (continued)

Nutritional Facts: 3/4 cup equals 115 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 682 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g protein.