Veggie Cheese Soup
ww 1 point per cup

3 - 14.5 oz. cans chicken broth (99% fat free)
2 - 1 lb. bags frozen California vegetables (broccoli, cauliflower, and carrots)
1 - 10.5 can Rotel brand tomatoes & green chilies (I use Milder)
10 oz. of light Velveeta Cheese

Mix all but cheese and simmer until veggies are soft.
Mash with potato masher until veggies are in small bits.
Cube up cheese and add to soup. Simmer only until cheese is melted. Do not overcook cheese.

If you like broccoli and cheese, you will like this soup. Its easy to make and you can divide it in portions and freeze it. The colors of the vegetables and the cheese give it a nice color. Very appetizing. I made it and took it to one of our meetings to give out samples when we were doing a program on vegetables. Everyone liked it and wanted the recipe. You do not need salt in this recipe. The green chilies give it flavor. And the milder are not hot, just a little spicy. Hope you enjoy it.

Nita

This soup sounds wonderful. Think I'll go to the store now and buy the things I need for it.

Sounds like it would be good for lunch and supper today.

Thank you.

I've just discovered the benefits of eating soup. I'm gonna give this recipe a try.

Thanks

This soup is just awesome. I found it to be very filling and tasty.

Thanks for the recipe.