Vegetable Soup

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2 cups cubed peeled potatoes

2 cups reduced-sodium chicken broth

1 cup chopped carrots

1/2 cup chopped onion

1 can (14-3/4 ounces) cream-style corn

1 can (12 ounces) fat-free evaporated milk

3/4 cup shredded reduced-fat cheddar cheese

1/2 cup sliced fresh mushrooms

1/4 teaspoon pepper

2 tablespoons bacon bits


1. In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.

2. Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits. Yield: 7 servings (1-3/4 quarts).

Bon Appetit!

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