Recipe information
Ingredients for - Veggie Cheese Soup
3. 2 small red potatoes, cut into 1/2-inch cubes -
4. 2-3/4 cups water -
5. 2 teaspoons reduced-sodium chicken bouillon granules -
9. 3 cups frozen California-blend vegetables, thawed -
10. 1/2 cup chopped fully cooked lean ham -
11. 8 ounces reduced-fat process cheese (Velveeta), cubed -
How to cook deliciously - Veggie Cheese Soup
1. Stage
In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stage
Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended.
3. Stage
Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
