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Cheesy Vegetable Soup

Healthycooking's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 562 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.8%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 2.3 mg0.8%

Sodium 1095.9 mg45.7%

Total Carbohydrates 91 g30.3%

Dietary Fiber 14.8 g59.1%

Sugars 28.7 g

Protein 17 g34.8%

Vitamin A 93% Vitamin C 87.3%

Calcium 34.9% Iron 15.4%

*Based on a 2000 Calorie diet

Cheesy Vegetable Soup Recipe