Easy Cheesy Vegetable Soup

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

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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.
Did You Know?
You can use your favorite Green Giant® veggies in this recipe in place of the veggie combo.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 840mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 6g,
    • Sugars 16g),
  • Protein 18g;
Percent Daily Value*:
    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.