Southwestern Broccoli Cheese Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair-and my husband liked it even better. -Peggy Hendrix of Richardson, Texas Ingredients:
4 cups water |
4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes |
4 cups fresh broccoli florets |
3 cups frozen cubed hash brown potatoes |
1 cup chopped carrots |
1 cup chopped celery |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups fat-free milk |
6 ounces reduced-fat process cheese (velveeta), cubed |
1 cup chunky salsa |
Directions:
1. In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.
2. Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through. Yield: 9 servings (about 2 quarts).
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