Thursday, January 8, 2009

Cheesy Vegetable Soup

Cheesy Vegetable Soup

servings | 8
estimated POINTS® values per serving
| 1

3 cups Chicken Broth
1 can of diced tomatoes
2 16 oz frozen vegetables (broccoli, cauliflower, carrott)
10 oz. 2% velveta cheese


Boil the chicken broth, tomatoes and vegetables for 10-15 minutes.

Let soup cool then add the cheese. You want the cheese to be able to melt when it is stirred.

I use 3 boullion cubes for the broth and I use spicy tomatoes because I like it hot.

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