Hearty Veggie Soup in a Creamy Mushroom Broth

Name: Hearty Veggie Soup in a Creamy Mushroom Broth
Total time: 65
Yield: 12
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

Recipe by DanaC from allrecipes.com

1 Hr. 5 Mins.

Ingredients

12 servings

•

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.