Hearty Veggie Soup in a Creamy Mushroom Broth recipe
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Ingredients
- ¼ cup margarine 1 cup chopped celery 1 cup chopped carrot ½ onion, chopped 8 slices deli ham, chopped 3 potatoes, peeled and cubed 1 (15 ounce) can whole kernel corn, undrained 1 (15 ounce) can green beans, undrained water to cover 2 cups bite-size broccoli florets 2 (10.75 ounce) cans condensed cream of mushroom soup 10 (1 ounce) slices processed cheese food product, Swiss flavor 8 cups 2% milk 1 teaspoon salt ⅛ teaspoon ground black pepper
Nutrition Info
- 315.8 caloriescarbohydrate: 32.4 gcholesterol: 31.9 mgfat: 13.2 gfiber: 3.5 gprotein: 18.2 gsaturatedFat: 4.8 gservingSize: -sodium: 1401.1 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Hearty Veggie Soup in a Creamy Mushroom Broth
Directions
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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.