Hearty Veggie Soup in a Creamy Mushroom Broth Recipe

Hearty Veggie Soup in a Creamy Mushroom Broth Recipe

  • 1/4 cup margarine
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/2 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
  • 1/8 teaspoon ground black pepper
  1. 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.
  2. 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.
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