Vegetable Cheese Soup
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Ingredients
- 2 cups water
- 3 cups mixed vegetables, frozen or fresh (chopped, no salt or fat added)
- 1/4 cup onion (chopped)
- 1 teaspoon salt
- curry powder (1/2 teaspoon, optional)
- 1 cup dry milk, non-fat
- 1 cup water
- 1 1/2 tablespoons cornstarch
- 1/2 cup Swiss cheese (cut into small pieces)
Instructions
- Wash hands with soap and water.
- Bring 2 cups water to a boil. Add vegetables, onions, salt, and curry powder. Cover and cook until almost tender.
- Mix dry milk, 1 cup water and cornstarch together. Add to partially cooked vegetables.
- Cook over medium heat, stirring often, until thickened.
- Add cheese and stir until melted. Add more water if too thick.
- Top with green onions if desired.
Nutrition
| Calories | 216 |
|---|---|
| Protein | 14 g |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 740 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Nebraska at Lincoln Nebraska Nutrition Education Program