Cheesy Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1- 8oz low fat cream cheese2lb yellow crook neck squash, peeled, chunked2 large carrots, peeled, chunked6 cubes chicken bouillion4 cups water1 large onion, peeled, chunked
Makes 10 cups
Put all veggies in large pot, cover with the 4 c water, add the bouillion. Simmer until veggies are tender. Using 1/2 the broth at a time, run veggies through food processor/blender. Stir in all of the cream cheese. ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user KWILKINS1960.
Put all veggies in large pot, cover with the 4 c water, add the bouillion. Simmer until veggies are tender. Using 1/2 the broth at a time, run veggies through food processor/blender. Stir in all of the cream cheese. ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user KWILKINS1960.
Nutritional Info Amount Per Serving
- Calories: 73.5
- Total Fat: 4.1 g
- Cholesterol: 12.7 mg
- Sodium: 93.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
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