5 day pouch test ham and cheese soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,021.0
  • Total Fat: 57.1 g
  • Cholesterol: 169.4 mg
  • Sodium: 5,603.5 mg
  • Total Carbs: 84.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 45.6 g

View full nutritional breakdown of 5 day pouch test ham and cheese soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

In a large Dutch Oven over medium heat butter. Add carrots and onion and saute until soft and translucent. Stir in flour, paprika and dry mustard using a whisk. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps. When soup is thickened add shredded Velveeta, the diced tofu and ham. Cook on a low simmer for 20 minutes stirring occasionally.

In a large Dutch Oven over medium heat butter. Add carrots and onion and saute until soft and translucent. Stir in flour, paprika and dry mustard using a whisk. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps. When soup is thickened add shredded Velveeta, the diced tofu and ham. Cook on a low simmer for 20 minutes stirring occasionally.


Number of Servings: 1

Ingredients

    1 T Butter
    1/4 cup onion, chopped
    1T Flour
    1 t paprika
    1 T mustard
    3 c chicken broth
    6 oz light velveeta
    10oz deviled ham
    1/2 c sour cream
    1/4 c parmesan

Tips

add parsley for garnish


Directions

In a large Dutch Oven over medium heat butter. Add carrots and onion and saute until soft and translucent. Stir in flour, paprika and dry mustard using a whisk. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps. When soup is thickened add shredded Velveeta, the diced tofu and ham. Cook on a low simmer for 20 minutes stirring occasionally.



Serving Size: makes 5 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user NBLAKE0828.

Rate This Recipe