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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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âMy 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.â Jean Hall - Rapid City, South Dakota 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 |
Directions:
1. In a large nonstick 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. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
3. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 9 servings.
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