Southwestern Broccoli Cheese Soup |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great recipe-full of flavor. The salsa adds just a little kick that is surprisingly delightful. I used evaporated milk in place of the milk and regular potatoes instead of hash browns. Ingredients:
4 cups water |
4 teaspoons chicken bouillon (reduced-sodium) or 4 teaspoons vegetable bouillon (reduced-sodium) |
4 cups broccoli florets |
3 cups hash brown potatoes (southern-style, frozen) |
1 cup carrot, chopped |
1 cup celery, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons all-purpose flour |
2 cups nonfat milk |
6 ounces velveeta cheese |
1 cup chunky salsa |
Directions:
1. In a large saucepan, combine the water, bouillon cubes, vegetables, salt, and pepper.
2. Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until the vegetables are tender.
3. Combine the flour and milk until smooth.
4. Gradually stir into the soup. Bring to a boil and cook and stir for 2 minutes or until thickened.
5. Reduce heat to low. Add the cheese and cook and stir until cheese is melted.
6. Add the salsa and cook and stir until heated through.
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