Cheesy Vegetable Soup


Before I say anything, let me be clear about something:  I do not like vegetable soup.  My mom can attest to that fact.  Vegetable soup has always been a common dinner at my household during the winter months, and it was often accompanied by homemade cornbread.  I have just never liked it…not just as a child either, but even in my adult years, I still didn’t care for it.  Whenever it was served, I would just pick around and eat the potatoes out of it, and maybe slurp up some of the soup, but not the veggies.

Well, something crazy and unexpected happened yesterday….I got sick.  I’m a teacher, and the flu has been running rampant around my school.  Now I’ve been teaching for 3 years and NEVER gotten sick.  I survived the strep throat epidemic of 2010 and the stomach bug of 2011.  But alas, it seems that the flu virus of 2012 has finally taken me victim.  So yesterday, my amazing and loving husband let me rest on the couch while he fixed this soup.

I told him that I don’t like vegetable soup, and I probably wouldn’t care for it, but it might at least soothe my sore throat.  I didn’t have much of an appetite, either.  However…once I took the first couple bites, I realized that I actually LIKED it!  Of course!  The cheese!  That’s what made it.  In all the times I’ve eaten vegetable soup, it had never had cheese in it, and apparently that is the secret ingredient.  I gobbled this stuff up, it was delicious, and it made me feel better.  And my husband is awesome.  (FYI, those are Jiffy brand cornbread muffins, and they were really good too!)

Bonus:  this recipe will only dirty ONE DISH.  That’s awesome.

Cheesy Vegetable Soup

Source:  eMeals

Serves: 4

WW Points:  6

2 cups fat free chicken broth
1 chicken bouillon cube
1 can yellow corn, drained
1 can diced tomatoes w/ onion & garlic, drained
1 can diced tomatoes, w/ green chilies, drained
1 can green beans, drained
1 can diced potatoes, drained
1 c shredded 2 % sharp cheddar cheese

Combine all ingredients, except cheese, and bring to a boil. Reduce heat, cover and let simmer for 20 min.

Add cheese; simmer and stir until cheese is melted.


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