Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
  • 1 Rating

This creamy vegetarian soup is made with canned corn and canned soup so it's quick to mix together for dinner.

Source: Midwest Living

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Recipe Summary test

prep:
25 mins
cook:
15 mins
total:
40 mins
Yield:
6 to 8 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, melt butter over medium heat. Add onion, green pepper and celery; cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese product, shredded cheese, oregano and black pepper.

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  • Cook, uncovered, over medium heat about 15 minutes, or until mixture is almost simmering (do not boil), stirring occasionally. Makes 6 to 8 main-dish servings.

Nutrition Facts

393 calories; fat 25g; cholesterol 74mg; saturated fat 16g; carbohydrates 28g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 12g; protein 16g; vitamin a 1263.3IU; vitamin c 20.7mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 52.4mcg; vitamin b12 0.7mcg; sodium 1581mg; potassium 437mg; calcium 424.1mg; iron 0.7mg.
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