Confetti Soup

Name: Confetti Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (2 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
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

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.

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).

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

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

Reviews

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Average Rating:

JulieS211

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.