Cheesy Vegetable Soup: The Best Cheesy Vegetable Soup Recipe from Cook'n

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	Cheesy Vegetable Soup

Serves: 8

Prep: 5 min
Cook: 10 min

Print this Recipe

   4 ounces reduced-fat pasteurized process cheese spread loaf, cubed
   3 1/2 cups fat-free (skim) milk
   1/2 teaspoon chili powder
   2 cups cooked brown or white rice
   1 pound frozen cauliflower, carrots and asparagus (or other combination), thawed and drained

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1. Heat cheese and milk in 3-quart saucepan over low heat until cheese is melted.

2. Stir in chili powder. Stir in rice and vegetables; cook until hot.

A NOTE from DR. GHOSH
Soothing to a sore mouth, this creamy soup can really bring comfort. If the larger pieces of veggies are difficult to swallow, try pureeing the cooked veggies in the blender or food processor to smooth out the texture of the soup.

"Soup is a comfort food, and since the whole family loves it, we eat soup often at our house. This is one of my favorite recipes because I can use whatever combination of vegetables I want, and if I cook the rice ahead of time, it comes together in just a few minutes." -MARY W.

NUTRITION FACTS: High in calcium and vitamin A
1 Serving: Calories 130 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 290mg; Potassium 360mg; Carbohydrate 22g (Dietary Fiber 2g); Protein 8g % DAILY VALUE: Vitamin A 82%; Vitamin C 10%; Calcium 20%; Iron 2%; Folic Acid 10%; Magnesium 10% DIET EXCANGES: 1 Starch, 2 Vegetable

Helpful For These Side Effects: (n), (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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