Creamy Vegetable-Cheese Soup

Creamy Vegetable-Cheese Soup

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!

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

8

servings

4
ounces fat-free process cheese product loaf, cubed
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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use cooked white rice instead of brown rice.
Time Saver
Use instant instead of regular brown rice. Instant brown rice cooks in just 10 minutes; regular brown rice takes 45 minutes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 135
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 10 mg;
  • Sodium 29 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 2 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.