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Creamy Vegetable-Cheese Soup

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Creamy Vegetable-Cheese Soup
  • Prep Time 5 min
  • Total Time 15 min
  • Servings 8
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It's not uncommon to joke about something called process cheese loaf. Well, folks, it really comes in handy for this simple and delicious soup supper--give it a try!

Ingredients

4
ounces fat free VELVEETA™ Original Cheese loaf
3 1/2
cups fat-free (skim) milk
1/2
teaspoon chili powder
2
cups cooked brown rice
1
bag (1 pound) frozen cauliflower, carrots and asparagus, thawed and drained

Directions

  • 1 Heat cheese and milk in 3-quart saucepan or 4-quart Dutch oven over low heat, stirring frequently, until cheese is melted. Stir in chili powder.
  • 2 Stir in rice and vegetables; cook until hot.
Trademarks referred to herein are the properties of their respective owners.
Tips  

You can use cooked white rice instead of brown rice.

Use instant instead of regular brown rice. Instant brown rice cooks in just 10 minutes; regular brown rice takes 45 minutes.

Nutrition Information 
No nutrition information available for this recipe
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