Tuesday, November 12, 2013

Cheesy Vegetable Soup Recipe

Photo: Cheesy Vegetabel Soup
 This is a yummy comfort-food idea for the cooler weather!  You can substitute turkey for the chicken and have a great "leftover" soup  after Turkey Day too!
You can lighten it up and have a thinner soup that tastes just as delicious also!


  1. 1 large onion, chopped
  2. 5 tablespoons butter, divided
  3. 2 cups water
  4. 2 cups shredded cabbage
  5. 1-1/2 cups frozen lima beans, thawed
  6. 1 cup sliced carrots
  7. 1 cup diced peeled potatoes
  8. 1 tablespoon chicken bouillon granules
  9. 3 tablespoons all-purpose flour
  10. 1/4 teaspoon paprika
  11. 1/4 teaspoon pepper
  12. 2 cups milk  (You can use fat-free too)
  13. 1 cup half-and-half cream (You can find low-fat for this)
  14. 1-1/2 cups (6 ounces) shredded cheddar cheese
  15. Minced fresh parsley
  1. In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  2. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley. Yield: 8 servings.

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