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Cheesy Vegetable Soup

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


  • 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)


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.

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