Veggie Cheese Soup

Total Time:Prep: 15 min. Cook: 25 min.

Recipe by Jean Hall, Rapid City, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served. —Jean Hall, Rapid City, South Dakota

TEST KITCHEN APPROVED

Veggie Cheese Soup

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Yield:9 servings (1-1/2 quarts)
Prep:15 min
Cook:25 min
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Ingredients

  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 small red potatoes, cut into 1/2-inch cubes
  • 2-3/4 cups water
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3 cups frozen California-blend vegetables, thawed
  • 1/2 cup chopped fully cooked lean ham
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
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Directions

  1. 1
    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. 2
    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. 3
    Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Nutrition Facts

3/4 cup: 115 calories, 4g fat (2g saturated fat), 15mg cholesterol, 682mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 8g protein.
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