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Cheesy Vegetable Soup

This healthy recipe comes from NDSU Extension Service.

Ingredients

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

Directions

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 10 servings.

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

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