Pepper and Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 4 oz. Velveeta with 2% Milk- 1 cup cheddar cheese, shredded- 2 cups water- 3 beef boullion cubes- 1 cup raw bell pepper, chopped- 1 can diced tomatoes, drained- 1/4 cup Silk soy milk, Unsweetened- 1 tbsp minced onion flakes, soaked in 1/4 cup water- 1 packet Splenda- Cayenne pepper powder (to taste)- Garlic salt (to taste)- Thyme (to taste)- 3 tbsp lemon juice (or to taste)
1) Put diced pepper, diced tomatoes, and minced onion into a greased medium skillet and cook at medium-high heat. As they cook, add spices and stir with spatula.
2) While vegetables are simmering, combine water, soy milk, splenda, and boullion cubes in a medium-sized sauce pan and stir together while heating at medium-high heat.
3) When the mixture in the saucepan is hot, add cheeses and continue stirring until cheeses are blended with mixture.
4) Add vegetables and lemon juice to the saucepan and stir.
5) Reduce to low-medium heat, cover saucepan, and allow soup to simmer for 20-25 minutes, stirring occasionally.
6) Remove from heat and serve warm, or refrigerate and reheat at a later date.
Number of Servings: 4
Recipe submitted by SparkPeople user SCRIBBLEDIN.
2) While vegetables are simmering, combine water, soy milk, splenda, and boullion cubes in a medium-sized sauce pan and stir together while heating at medium-high heat.
3) When the mixture in the saucepan is hot, add cheeses and continue stirring until cheeses are blended with mixture.
4) Add vegetables and lemon juice to the saucepan and stir.
5) Reduce to low-medium heat, cover saucepan, and allow soup to simmer for 20-25 minutes, stirring occasionally.
6) Remove from heat and serve warm, or refrigerate and reheat at a later date.
Number of Servings: 4
Recipe submitted by SparkPeople user SCRIBBLEDIN.
Nutritional Info Amount Per Serving
- Calories: 341.8
- Total Fat: 23.6 g
- Cholesterol: 75.8 mg
- Sodium: 912.6 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.2 g
- Protein: 21.9 g
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