I am seriously all about minimal preparation- this is a very easy meal to make. It does make quite a bit, enough for leftovers the next day.
Cheddar Veggie Soup
Ingredients
3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup (4 ounces) shredded cheddar cheese, optional
Directions
In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through.
Sprinkle with cheese if desired. Yield: 6 servings.
Cheddar Veggie Soup
Ingredients
3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup (4 ounces) shredded cheddar cheese, optional
Directions
In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through.
Sprinkle with cheese if desired. Yield: 6 servings.
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