Hearty Veggie Soup in a Creamy Mushroom Broth |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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. Ingredients:
1/4 cup margarine |
1 cup chopped celery |
1 cup chopped carrot |
1/2 onion, chopped |
8 slices deli ham, chopped |
3 potatoes, peeled and cubed |
1 (15 ounce) can whole kernel corn, undrained |
1 (15 ounce) can green beans, undrained |
water to cover |
2 cups bite-size broccoli florets |
2 (10.75 ounce) cans condensed cream of mushroom soup |
10 (1 ounce) slices processed cheese food product, swiss flavor |
8 cups 2% milk |
1 teaspoon salt |
1/8 teaspoon ground black pepper |
Directions:
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.
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