Hearty Veggie Soup in a Creamy Mushroom Broth1 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.” - by DanaC
Original recipe yields 12 servings
- Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
- Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.
Amount Per Serving (12 total)
- 316 cal
- 13.2 g
- 32.4 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"One of the best veggie soups I've ever had. Only needed about half of the milk that the recipe called for, and I used shredded jack cheese instead of the processed cheese. My whole family loved it...." See more"
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