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| CHEESY VEGETABLE SOUP | |
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Small head of cabbage 1/2 stick butter 1 (16oz) bag frozen peas 3 cups milk 1/2 to 3/4 bag (about 6oz) shredded cheddar cheese 4 cans cream corn 1 carrot Add a 1/2 stick of butter to a stock pot, let it melt over very low heat. Add cabbage that has been cut up. Add carrots and the peas. Cook over low heat until tender. Add 4 cans of creamed corn. Let it come to a low boil. Add shredded cheese (about 1/2 to 3/4 of a bag). Add 3 cups of milk. Allow to simmer, stirring often. Top with shredded cheese and enjoy!!!!! Submitted by: A fan of this soup!!!!! Servings: 10 Nutrition (per serving): 341 calories, 12.8g total fat, 35.9mg cholesterol, 755mg sodium, 601mg potassium, 49.7g carbohydrates, 6.2g fiber, 13.2g sugar, 13.4g protein, 2807.1IU Vitamin A, 1.9mg iron, 43.8mg Vitamin C, 33.5IU Vitamin D, 7.6g saturated fat, less than 1g polyunsaturated fat, 13.2g sugar. | |
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