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Cheese And Vegetable Soup Recipe
|Liquid butter buds/Fat-free chicken broth||4 Tablespoon|
|Grated non fat cheddar cheese||3 Cup (48 tbs)|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Evaporated skim milk||2 Cup (32 tbs)|
|Green pepper||1 Cup (16 tbs), chopped|
|Lite salt||1⁄4 Teaspoon|
|Carrots||1 Cup (16 tbs), sliced|
|Parsley||1 Tablespoon, chopped|
|Pared diced potatoes||1 Cup (16 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Fat||2 Can (20 oz)|
Serving size: Complete recipe
Calories 7011 Calories from Fat 5314
% Daily Value*
Total Fat 590 g907.1%
Saturated Fat 169.4 g847.2%
Trans Fat 0 g
Cholesterol 590.8 mg
Sodium 1706.9 mg71.1%
Total Carbohydrates 215 g71.5%
Dietary Fiber 24 g96%
Sugars 98.5 g
Protein 207 g413.5%
Vitamin A 685.3% Vitamin C 320.1%
Calcium 161% Iron 59.7%
*Based on a 2000 Calorie diet
Cover and stir occasionally.
Cook about 20-30 minutes on low heat.
Add more liquid Butter Buds if necessary.
Remove from heat.
Stir in flour; mix well.
Cook 1 minute, stirring occasionally.
Add chicken broth to vegetable mixture.
Bring to boiling, stirring constantly.
Gradually stir in cheese.
Cook over medium heat, stirring, until cheese is melted.
Gradually add milk.
Season with lite salt and pepper.
Bring to almost boiling, but do not boil.
Sprinkle with parsley and Pepperidge Farms stuffing cubes.