Food and Nutrition

Accessibility


| Share

Cheesy Vegetable Soup

Here's a quick and easy soup recipe from NDSU Extension Service.

Ingredients

  • 3 cans chicken broth (low-fat, low-sodium)
  • 1 15-oz. can diced tomatoes (with green peppers, onions and celery)
  • 2 16-oz. packages California blend frozen vegetables
  • 10 oz. "light" or "reduced-fat" processed cheese (such as Velveeta)

Directions

Simmer broth, tomatoes and vegetables in pot for 40 to 45 minutes. Remove from heat and add cheese. Stir until cheese melts. Serve.

 

Makes about 10 servings. 

Per serving: 150 calories, 6 grams (g) fat, 11 g carbohydrate and 2.3 g fiber.

Files
Filed under: ,
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.