Hearty Veggie Soup in a Creamy Mushroom Broth

Hearty Veggie Soup in a Creamy Mushroom Broth

3
DanaC 0

"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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Ingredients

1 h 5 m servings 316 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1401 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
  2. Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

Reviews

3

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 love...

very tasty-used all fresh veges except frozen corn and I added 1 tbsp gray poupon mustard, skip the broccoli, use swiss cheese slices and added fresh parsley and fresh thyme

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 c...