Cheesy Vegetable Soup Recipe
Ingredients
2 teaspoons CRISCO® Vegetable Oil
1/4 cup chopped green or red bell pepper
1/4 cup chopped onion
2 tablespoons all purpose flour
1 teaspoon chicken flavor instant bouillon or one chicken flavor bouillon cube
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 cup water
1/2 cup skim milk
1 package (10 ounces) mixed vegetables (broccoli, cauliflower and carrots) in cheese flavor sauce, thawed
1 package (9 ounces) frozen cut green beans, thawed
1/2 teaspoon salt
Directions
Heat Crisco® Oil in large saucepan on medium heat.
Add green pepper and onion.
Cook and stir 2 to 3 minutes or until crisp-tender.
Remove from heat.
Stir in flour, bouillon, dry mustard and cayenne.
Stir in water and milk gradually.
Return to heat.
Cook and stir until mixture thickens.
Stir in vegetables in cheese sauce, green beans and salt.
Simmer 5 minutes or until vegetables are tender.
Add green pepper and onion.
Cook and stir 2 to 3 minutes or until crisp-tender.
Remove from heat.
Stir in flour, bouillon, dry mustard and cayenne.
Stir in water and milk gradually.
Return to heat.
Cook and stir until mixture thickens.
Stir in vegetables in cheese sauce, green beans and salt.
Simmer 5 minutes or until vegetables are tender.
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