1 can condensed Cheddar Cheese Soup
1/2 cup milk
2 cups fresh broccoli flowerets
1 cup fresh carrot slices
1 cup fresh cauliflowerets
1/2 cup whole kernel corn, drained
1/3 cup diced red bell pepper, optional
1/2 cup shredded Cheddar cheese
1 tbsp chopped fresh cilantro
In a 2-quart saucepan, combine soup and milk. Bring to a boil over medium heat, stirring occasionally. All the broccoli, carrots, cauliflower, corn and bell pepper; reduce heat to low. Cover, cook 15 minutes or until veggies are tender, stirring occasionally.
Stir in the cheese and cilantro. Heat until cheese is melted.
Yield: 4 to 6 servings
2 cups fresh broccoli flowerets
1 cup fresh carrot slices
1 cup fresh cauliflowerets
1/2 cup whole kernel corn, drained
1/3 cup diced red bell pepper, optional
1/2 cup shredded Cheddar cheese
1 tbsp chopped fresh cilantro
In a 2-quart saucepan, combine soup and milk. Bring to a boil over medium heat, stirring occasionally. All the broccoli, carrots, cauliflower, corn and bell pepper; reduce heat to low. Cover, cook 15 minutes or until veggies are tender, stirring occasionally.
Stir in the cheese and cilantro. Heat until cheese is melted.
Yield: 4 to 6 servings
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