Image titled: VegetableCheeseSoup_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

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

University of Nebraska at Lincoln
Nebraska Nutrition Education Program

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.