Food and Nutrition


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Cheesy Vegetable Soup

This healthy recipe comes from NDSU Extension Service.


  • 3 cups chicken broth (low-fat, reduced-sodium)
  • 1 (15-ounce) can diced tomatoes (with green peppers, onions and celery)
  • 16-ounce package California blend frozen vegetables
  • 5 oz. “light” or “reduced-fat” processed cheese (such as Velveeta)


Heat broth and tomatoes in a pot to boiling. Add vegetables and cook as directed on the package until heated through, or about five minutes. (Note: Prolonged cooking can result in the green vegetables losing their vivid color.) Remove from heat and add cheese. Stir until cheese melts. Serve.

Makes five servings. Each serving has 110 calories, 3 grams (g) of fat, 13 g of carbohydrate and 3 g fiber.


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