CNEP Recipe Corner

Cheesy Veggie Soup - February 2007

Nothing tastes better on a cold winter day than a bowl of soup! Soups are an easy way to eat vegetables during the winter months. Many soups use carrots, onion, celery and peas. Try other vegetables like cooked beans, corn, green beans, broccoli and cauliflower. Serve soup with whole grain bread and a glass of skim milk for a nutritious meal.

Cheesy Veggie Soup
Makes 8 – 1 cup servings.

Ingredients:

¼ cup shredded carrots
1 cup chopped potatoes
1 cup chopped cauliflower
1 cup chopped broccoli
2 cups water
1 chicken bouillon cube or 1 teaspoon of granular bouillon
2 cups skim milk
1 (10 ¾ ounce) can low-fat condensed cream of chicken soup
½ cup shredded cheddar cheese
Directions:

1. Simmer vegetables in water and bouillon for 10 minutes. Do not drain.
2. Add soup and milk. Stir together. Cover and simmer for 15 minutes.
3. Add cheese to soup. Stir until cheese melts.
4. Cook for 5 more minutes.

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