BROCCOLI CHEESE SOUP

20 Ounce Bag Frozen Broccoli 10 Ounce Bag Frozen Cauliflower 10 Ounce Bag Frozen Carrots 1 Teaspoon Cayenne Pepper

10 Ounce Box Of Velveeta Light Cheese, cubed 5 Teaspoons Granulated Chicken Bouillon 6 Cups Water

Cook the vegetables for 15 to 20 minutes, in the water with the seasonings. Remove the vegetables but keep the water. Place in a blender and puree. Place back in the pan, add the cheese little by little until it is all melted. Serve.

SERVINGS 6; CALORIES 144.8; FAT 4.3 g; PROTEIN 5.4 g; CARBS 12.6 g; FIBER 5.4 g; CHOL 10 mg; IRON 1.6 mg; SODIUM 900 mg; CALC 285 mg SERVING SIZE= 1 Cup

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Updated 12/7/99