thanhtv
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup margarine
- 1 cup chopped celery
- 1 cup chopped carrot
- ½ onion, chopped
- 8 slices deli ham, chopped
- 3 potatoes, peeled and cubed
- 1 (15 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can green beans, undrained
- water to cover
- 2 cups bite-size broccoli florets
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 10 (1 ounce) slices processed cheese food product, Swiss flavor
- 8 cups 2% milk
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
- Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 1401 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the soup and used half milk and half chicken broth. I also added thyme and parsley.
Yes I used chicken broth instead of milk and cheese but followed recipe other wise delicious!
very tasty-used all fresh veges except frozen corn and I added 1 tbsp gray poupon mustard, skip the broccoli, use swiss cheese slices and added fresh parsley and fresh thyme
This was good, however, I quickly realized that I did not have a large enough stock pot for this recipe! As a result, I could only add 2 cups of milk. I also used fresh green beans instead of canned and mushrooms instead of broccoli. It was still very tasty.
One of the best veggie soups I’ve ever had. Only needed about half of the milk that the recipe called for, and I used shredded jack cheese instead of the processed cheese. My whole family loved it.