Easy Cheesy Vegetable Soup

Have a one-pound bag of frozen veggies in your freezer? You're 15 minutes away from delicious homemade soup!

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Ingredients

4
oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
3 1/2
cups fat-free (skim) milk
1/2
teaspoon chili powder
2
cups cooked brown or white rice
1
bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained
  • 1 In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
  • 2 Stir in chili powder. Stir in rice and vegetables; cook until hot.

Expert Tips

Be ready to make this soup anytime by cooking your favorite rice ahead of time. Store cooked rice in an airtight container or resealable food-storage plastic bag and refrigerate up to 5 days or freeze up to 6 months.

You can use your favorite Green Giant® veggies in this recipe in place of the veggie combo.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
840mg
840%;
Total Carbohydrate
42g
42%
(Dietary Fiber
6g
6%
  Sugars
16g
16%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
30%;
Calcium
45%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.