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Creamy Vegetable Soup

Yield 4 servings (serving size: 1 1/2-cup)

Ingredients

  • 1 (16-ounce) package frozen broccoli, corn, and red peppers
  • 3 cups frozen potatoes O'Brien with onions and peppers
  • 1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth or vegetable broth
  • 1 cup fat-free half-and-half or fat-free evaporated milk
  • 1/2 (8-ounce) loaf reduced-fat process cheese spread, cubed
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 250
  • caloriesfromfat 13 %
  • fat 3.6 g
  • satfat 2.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12 g
  • carbohydrate 39.2 g
  • fiber 6.3 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 643 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until vegetables are tender. Stir in half-and-half and cheese; continue stirring until cheese melts and soup is thoroughly heated. Stir in pepper, and serve immediately.