Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup diced carrots
  • 1 cup diced rutabaga
  • 1/2 cup chopped celery
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflowerets
  • 1/2 cup chopped onion
  • 3 tablespoons water
  • 3 tablespoons butter or margarine, optional
  • 1 cup cubed process American cheese
  • 1 cup frozen whole kernel corn
  • 1/2 cup frozen peas
  • 1/2 cup diced 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 14 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 8-10 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.
Originally published as Confetti Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35

Nutritional Facts

1 cup: 201 calories, 10g fat (6g saturated fat), 34mg cholesterol, 827mg sodium, 19g carbohydrate (12g sugars, 2g fiber), 11g protein.

  • 1 cup diced carrots
  • 1 cup diced rutabaga
  • 1/2 cup chopped celery
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflowerets
  • 1/2 cup chopped onion
  • 3 tablespoons water
  • 3 tablespoons butter or margarine, optional
  • 1 cup cubed process American cheese
  • 1 cup frozen whole kernel corn
  • 1/2 cup frozen peas
  • 1/2 cup diced fully cooked ham
  • 5 cups milk
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar
  1. 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 14 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 8-10 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.
Originally published as Confetti Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35

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MY REVIEW
JulieS211 User ID: 5434916 15249
Reviewed Nov. 7, 2012

"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."

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