Cheese Vegetable Soup
Yield
4 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
tomatoes
diced |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| ½ | cup |
onions
chopped |
|
| 2 | teaspoons |
chicken broth
|
|
| 4 ½ | cups |
water
|
|
| 4 | tablespoons |
water
|
|
| 3 | cups |
milk
|
|
| 1 | pound |
velveeta cheese
|
|
| 2 | teaspoons |
parsley flakes
chopped |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
tomatoes
diced |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 118 | ml |
onions
chopped |
|
| 1E+1 | ml |
chicken broth
|
|
| 1.1 | l |
water
|
|
| 6E+1 | ml |
water
|
|
| 7.1E+2 | ml |
milk
|
|
| 453.6 | g |
velveeta cheese
|
|
| 1E+1 | ml |
parsley flakes
chopped |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Combine tomatoes, celery, carrots, onion, chicken bouillon and 4½ cup water and simmer until vegetables are done and liquid is reduced.
Shake together flour with a small portion of milk and add to vegetables with the rest of the milk.
Cut the velveeta cheese in cubes and add to soup along with parsley, salt and pepper.
Simmer at low temperature until hot.
