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Hearty Veggie Soup in a Creamy Mushroom Broth
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy vegetable soup with corn, green beans, and melted cheese in a flavorful broth.
Ingredients:
  • 0.25 cup margarine
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 0.5 onion, chopped
  • 8 slices deli ham, chopped
  • 3 potatoes, peeled and cubed
  • 1 (15 ounce) can whole kernel corn, undrained
  • 1 (15 ounce) can green beans, undrained
  • water to cover
  • 2 cups bite-size broccoli florets
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 10 (1 ounce) slices processed cheese food product, Swiss flavor
  • 8 cups 2% milk
  • 1 teaspoon salt
  • 0.125 teaspoon ground black pepper
Instructions:
  • In a large stock pot over medium heat, melt the margarine. Saute the celery, carrot, and onion until the onion is tender and slightly browned, about 10 minutes. Add ham, potatoes, corn, green beans, and enough water to cover everything. Simmer until potatoes are nearly cooked through, about 30-35 minutes.
  • Combine broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper in a pot. Heat and stir until the cheese melts into the soup, approximately 5 minutes.

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