Creamy Vegetable Soup

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 13%
  • Fat: 3.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12g
  • Carbohydrate: 39.2g
  • Fiber: 6.3g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 643mg
  • Calcium: 0.0mg

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

Preparation

  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.
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