loaded veggie and cheese soup

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

pork can be substituted for chicken if you like

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 serving

Number of Servings: 15

Recipe submitted by SparkPeople user RHONNIE07.