Creamy Vegetable-Cheese Soup

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 8

Ingredients

Ingredients

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

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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
135
(
Calories from Fat
20 ),
% Daily Value
Total Fat
2 g
2 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
10 mg
10 %;
Sodium
29 mg
29 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
2 g
2 %
),
Protein
8 g
8 %
;
% Daily Value*:
Vitamin A
96%;
Vitamin C
10%;
Calcium
20%;
Iron
2%;
Exchanges:
1 Starch; 1 Vegetable; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.