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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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    9 servings (1-1/2 quarts)

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 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 until slightly thickened, 1-2 minutes. Stir in condensed soup until blended.
  • Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
Nutrition Facts
3/4 cup: 115 calories, 4g fat (2g saturated fat), 15mg cholesterol, 682mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 8g protein.

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