Cheesy Vegetable Soup
|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)|
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.