Spam Vegetable Soup with Cheese-Topped Croutons
Yield
6 servingsPrep
20 minCook
65 minReady
85 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
carrots
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 5 | cups |
chicken broth
|
|
| 3 | cups |
cabbage
chopped |
|
| 1 | cup |
potatoes
, diced |
|
| ½ | teaspoon |
thyme
leaf dried |
*
|
| 12 | ounces |
luncheon meat
cubed |
* |
| Cheese topped croutons | |||
| 1 ¼ | cups |
cheese
swiss, shredded |
|
| ⅓ | cup |
mayonnaise
or salad dressing |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 6 | slices |
sourdough bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
carrots
chopped |
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1.2 | l |
chicken broth
|
|
| 7.1E+2 | ml |
cabbage
chopped |
|
| 237 | ml |
potatoes
, diced |
|
| 2.5 | ml |
thyme
leaf dried |
*
|
| 346.8 | ml/g |
luncheon meat
cubed |
* |
| Cheese topped croutons | |||
| 296 | ml |
cheese
swiss, shredded |
|
| 79 | ml |
mayonnaise
or salad dressing |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 6 | slices |
sourdough bread
|
* |
Directions
In 3- or 4-quart saucepan, sauté carrots and onion in oil over medium heat 5 to 10 minutes or until onion is golden.
Stir in broth, cabbage, potatoes, and thyme.
Bring to a boil. Cover. Reduce heat and simmer 30 minutes or until vegetables are tender.
Stir in meat.
Simmer 2 minutes.
Meanwhile, heat broiler.
In small bowl, combine Swiss cheese, mayonnaise, Parmesan cheese, and green onions.
Spread over each slice of bread.
Ladle soup into oven-proof bowls. (If bowls are not oven-proof, place bread slices on baking sheet and broil, then place on top of soup.
Top each with a bread slice. Place bowls on baking sheet.
Broil 3 minutes or until cheese mixture just begins to brown.
