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Cheese And Vegetable Soup

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Ingredients
  Liquid butter buds/Fat-free chicken broth 4 Tablespoon
  Grated non fat cheddar cheese 3 Cup (48 tbs)
  Onion 1⁄4 Cup (4 tbs), finley chopped
  Evaporated skim milk 2 Cup (32 tbs)
  Green pepper 1 Cup (16 tbs), chopped
  Lite salt 1⁄4 Teaspoon
  Carrots 1 Cup (16 tbs), sliced
  Pepper 1 Dash
  Parsley 1 Tablespoon, chopped
  Pared diced potatoes 1 Cup (16 tbs)
  Frozen peas 10 Ounce (1 Package)
  Flour 5 Tablespoon
  Fat 2 Can (20 oz)
Directions

In a 3-qt.saucepan, cook all of the vegetables in 4 Tbs.liquid Butter Buds or broth.
Cover and stir occasionally.
Cook about 20-30 minutes on low heat.
Add more liquid Butter Buds if necessary.
Remove from heat.
Stir in flour; mix well.
Cook 1 minute, stirring occasionally.
Add chicken broth to vegetable mixture.
Bring to boiling, stirring constantly.
Gradually stir in cheese.
Cook over medium heat, stirring, until cheese is melted.
Gradually add milk.
Season with lite salt and pepper.
Bring to almost boiling, but do not boil.
Sprinkle with parsley and Pepperidge Farms stuffing cubes.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.333335
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7011 Calories from Fat 5314

% Daily Value*

Total Fat 590 g907.1%

Saturated Fat 169.4 g847.2%

Trans Fat 0 g

Cholesterol 590.8 mg196.9%

Sodium 1706.9 mg71.1%

Total Carbohydrates 215 g71.5%

Dietary Fiber 24 g96%

Sugars 98.5 g

Protein 207 g413.5%

Vitamin A 685.3% Vitamin C 320.1%

Calcium 161% Iron 59.7%

*Based on a 2000 Calorie diet

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Cheese And Vegetable Soup Recipe