Vegetable Cheese Soup
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INGREDIENTS
INSTRUCTIONS
Dissolve bouillon cubes in water and bring to boil. Add celery, onions and broccoli, reduce heat and simmer until vegetables are tender, not mushy. Mix milk and cornstarch, a little at a time, and stir until all cornstarch is dissolved. Gradually add milk mixture to soup and stir constantly. Then add cheese cubes, stirring only until cheese is melted. Do not boil, as soup may curdle.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1370g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 372 | ||
| Calories from Fat: 69 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.7g | 10 % | |
| Saturated Fat 4.7g | 23 % | |
| Monounsaturated Fat 2.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 29.3mg | 9 % | |
| Sodium 216.6mg | 7 % | |
| Potassium 972.7mg | 26 % | |
| Total Carbohydrate 60.7g | 18 % | |
| Dietary Fiber 3.8g | 15 % | |
| Sugars, other 56.8g | ||
| Protein 15.4g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 372
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