Recipe by DanaC
"This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup."
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deli ham, chopped
potatoes, peeled and cubed
1 (15 ounce) can
whole kernel corn, undrained
1 (15 ounce) can
green beans, undrained
water to cover
bite-size broccoli florets
2 (10.75 ounce) cans
condensed cream of mushroom soup
10 (1 ounce) slices
processed cheese food product, Swiss flavor
ground black pepper
One of the best veggie soups I've ever had. Only needed about half of the milk that the recipe called for, and I used shredded jack cheese instead of the processed cheese. My whole family loved it.
This was good, however, I quickly realized that I did not have a large enough stock pot for this recipe! As a result, I could only add 2 cups of milk. I also used fresh green beans instead of canned and mushrooms instead of broccoli. It was still very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Veggie Soup in a Creamy Mushroom Broth
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 119
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