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)
Steps
Wash hands with soap and water.
Bring 2 cups water to a boil. Add vegetables, onions, salt and curry powder. Cook, covered, 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 back and green onions if desired.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 216 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 740 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Total Sugars | 14 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 2 mcg |
| Calcium | 358 mg |
| Iron | 1 mg |
| Potassium | 544 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Vegetable Cheese Soup. Recipe source: University of Nebraska at Lincoln Nebraska Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.