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 5 min
  • Total Time 15 min
  • Servings 8

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

  • 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
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.