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Creamy Vegetable Soup

in Recipes on July 19, 2013

Creamy Vegetable Soup

Ingredients

2 (16-ounce) package frozen broccoli, corn, and red peppers

6 cups frozen potatoes with onions and peppers

2 (14 ½ -ounce) can fat-free, reduced sodium chicken broth or vegetable broth

2 cups fat-free evaporated milk

1 (8-ounce) loaf reduced-fat process cheese spread, cubed

½ teaspoon pepper

Directions

Combine first 3 ingredients in a large saucepan and bring to boil.  Reduce heat and let simmer for 5-6 minutes or until vegetables are tender.  Stir in evaporated milk and cheese.  Continue stirring until cheese melts and soup is thoroughly heated. Stir in pepper, and serve immediately.

Servings

8 (1 ½ cups)

Per serving

Calories: 250

Total Fat: 3.6 g

Saturated fat: 2.1 g

Protein: 12 g

Carbohydrates: 39.2 g

Fiber: 6.3 g

Cholesterol: 10 mg

Sodium: 643 mg