Hearty Veggie Soup in a Creamy Mushroom Broth
Ingredients1 h 5 m servings 316 cals
- Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
- Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.
Per Serving: 316 calories; 13.2 g fat; 32.4 g carbohydrates; 18.2 g protein; 32 mg cholesterol; 1401 mg sodium. Full nutrition
ReviewsRead all reviews 3
One of the best veggie soups I've ever had. Only needed about half of the milk that the recipe called for, and I used shredded jack cheese instead of the processed cheese. My whole family love...
very tasty-used all fresh veges except frozen corn and I added 1 tbsp gray poupon mustard, skip the broccoli, use swiss cheese slices and added fresh parsley and fresh thyme