Hearty Veggie Soup in a Creamy Mushroom Broth

This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 316 Calories

Ingredients

• 1 teaspoon salt
• water to cover
• ¼ cup margarine
• ⅛ teaspoon ground black pepper
• 1 cup chopped celery
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3 potatoes, peeled and cubed
• ½ onion, chopped
• 1 (15 ounce) can whole kernel corn, undrained
• 1 cup chopped carrot
• 2 cups bite-size broccoli florets
• 1 (15 ounce) can green beans, undrained
• 8 cups 2% milk
• 8 slices deli ham, chopped
• 10 (1 ounce) slices processed cheese food product, Swiss flavor

Recipe Instructions

Step 1

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.

Step 2

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.