:::LOW CARB VEGGIE SOUP::: For a crock pot cook... Add every thing BUT THE CHEESE in to the Crock Pot.. mixing the cornstarch and the cream of chicken soup together. Cook for 8 - 10 hours on low. or until all vegetables are tender. Then add cheese lightly stir til melted. :: Stove Top Method:: TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 9 Ingredients 1 medium onion, chopped 1 celery rib, chopped 2 small red potatoes, cut into 1/2-inch cubes 2-3/4 cups water 2 teaspoons reduced-sodium chicken bouillon granules 1 tablespoon cornstarch 1/4 cup cold water 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 3 cups frozen California-blend vegetables, thawed 1/2 cup chopped fully cooked lean ham 8 ounces reduced-fat process cheese (Velveeta), cube Directions In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 7 servings.
Posted on: Sun, 20 Oct 2013 02:50:52 +0000