Appetizers / Soups / Salads

loaded veggie and cheese soup is for Soup.

loaded veggie and cheese soup takes 30 minutes to prepare.

loaded veggie and cheese soup takes 60 minutes to cook.

loaded veggie and cheese soup makes 15 servings.

The ingredients for loaded veggie and cheese soup are:

8 oz Hormel Always Tender Boneless Pork Loin, Fresh Pork
1 serving "Great Value" Mixed Vegetables, Frozen (2/3cup)
170 gram *VEGETABLES (FROZEN) - California Style Blend Vegetables - Hy-Top (frozen) 2/3 cup/85g
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 cup, chopped Carrots, raw
1 cup, diced Celery, raw
1 tbsp Jane's Crazy mixed up salt (by TANGO_MAUREEN)
1 tsp Pepper, black
1 tsp Boetje's stone ground mustard (by MAGGIE1109)
5 cup (8 fl oz) Water, tap
1 cup Dairy, Milk - Whole - 1 cup
4 oz American Cheese
2 cup Velveeta 1/2 the fat
2 tbsp Fleischmann's Olive Oil Spread
.125 cup Corn Starch

Here is how you make loaded veggie and cheese soup:

Fry pork in pan coated with pam. when done remove from heat and let cool a bit. In large stock pot saute onion and celery in two tablespoons margarine. When onion becomes transparent add rest of veggies and water, all seasoning except for mustard. bring to boil and cook for 20 minutes. take pork and cut into small cubes, set aside. in frying pan used for cooking pork add 3/4 cup milk, cubed cheeses, and mustard. heat until cheeses are just about melted add pork simmer about five minutes. then add to soup kettle. In a small bowl add rest of milk and corn starch. stir until starch is dissolved pour into soup mixture stirring until worked in. turn heat down to simmer for 20 minutes stirring occasionally.Serving Size: 15- 1 cup servingNumber of Servings: 15Recipe submitted by SparkPeople user RHONNIE07.

The nutritional information for loaded veggie and cheese soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 137.8

• Total Fat: 5.7 g
• Cholesterol: 18.8 mg
• Sodium: 406.0 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 1.6 g
• Protein: 7.9 g