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Creamy Vegetable-Cheese Soup

 6 Ratings
2 Comments
  • Prep Time 5 min
  • Total Time 15 min
  • Servings 8
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It's not uncommon to joke about something called process cheese loaf. Well, folks, it really comes in handy for this simple and delicious soup supper--give it a try!

Ingredients

4
ounces fat free VELVEETA™ Original Cheese loaf
3 1/2
cups fat-free (skim) milk
1/2
teaspoon chili powder
2
cups cooked brown rice
1
bag (1 pound) frozen cauliflower, carrots and asparagus, thawed and drained

Directions

  • 1 Heat cheese and milk in 3-quart saucepan or 4-quart Dutch oven over low heat, stirring frequently, until cheese is melted. Stir in chili powder.
  • 2 Stir in rice and vegetables; cook until hot.

Expert Tips

You can use cooked white rice instead of brown rice.

Use instant instead of regular brown rice. Instant brown rice cooks in just 10 minutes; regular brown rice takes 45 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
164.1
Calories from Fat
20
% Daily Value
Total Fat
5.6g
9%
Saturated Fat
3.0g
15%
Cholesterol
16.6mg
6%
Sodium
166.4mg
7%
Total Carbohydrate
19.6g
6%
Dietary Fiber
2.2g
9%
Sugars
6.6g
Protein
9.4g
% Daily Value*:
Vitamin A
96%
96%
Vitamin C
47.90%
48%
Calcium
33.40%
33%
Iron
3.70%
4%
Exchanges:
1 Starch; 1 Vegetable; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Trademarks referred to herein are the properties of their respective owners.

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