If you love cheese and you love vegetables, you’ll love this soup!
Ingredients
- 7 cups water
- 9 cubes chicken bouillon, crumbled
- 6 potatoes, cubed
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 1 bunch celery, chopped
- 3 cups chopped carrots
- 2 (15 ounce) cans whole kernel corn
- 2 (15 ounce) cans peas
- 2 cups chopped fresh green beans
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 pound processed cheese, cubed
Directions
Step 1
In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
Step 2
Stir in corn, peas and green beans and continue to cook on low heat.
Step 3
Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 171 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 22% |
Cholesterol21mg | 7% |
Sodium810mg | 35% |
Total Carbohydrate21g | 8% |
Dietary Fiber3g | 11% |
Total Sugars5g | |
Protein6g | |
Vitamin C10mg | 48% |
Calcium132mg | 10% |
Iron1mg | 5% |
Potassium379mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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