Vegetable Cheese Soup
|Vegetable cooking spray||1|
|Finely chopped onion||1 1⁄3 Cup (21.33 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Low sodium chicken broth||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Peeled diced red potato||2 Cup (32 tbs)|
|Long grain rice||1⁄4 Cup (4 tbs), uncooked|
|Reduced fat process cheese spread||4 Ounce, cubed|
|1% milk||2 Cup (32 tbs)|
|Diced pimento||2 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, carrot, green onions, and celery; saute until tender.
Add chicken broth, potato, and rice; bring to a boil.
Reduce heat, and simmer 20 minutes or until vegetables are tender.
Remove from heat, and let cool 10 minutes.
Transfer mixture, in batches, to container of an electric blender; cover and process until smooth.
Return mixture to pan.
Stir in cheese and remaining ingredients.
Cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.