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Cheesy Vegetable Soup

Healthycooking's picture
Ingredients
  Vegetable oil 2 Teaspoon (Criscoa Brand)
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Instant chicken bouillon 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Mixed vegetables 10 Ounce, thawed (Broccoli, Cauliflower And Carrots, In Cheese Flavor Sauce, 1 Package)
  Frozen cut green beans 9 Ounce, thawed (1 Package)
  Salt 1⁄2 Teaspoon
Directions

Heat Crisco® Oil in large saucepan on medium heat.
Add green pepper and onion.
Cook and stir 2 to 3 minutes or until crisp-tender.
Remove from heat.
Stir in flour, bouillon, dry mustard and cayenne.
Stir in water and milk gradually.
Return to heat.
Cook and stir until mixture thickens.
Stir in vegetables in cheese sauce, green beans and salt.
Simmer 5 minutes or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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