The green broccoli florets and brilliant orange carrots make this rich soup a colorful addition to any table.
This is another recipe I got from a Southern Living magazine. Had to share this because we all need a good soup during this cold winter season.
I like trying new soup recipes, but I tend to stray back to the classic ones when it comes time to cook up something.
If you don't have a lot of time to spare in the kitchen, this recipe is quick and easy.
serves6 - 8
prep time15 Min
cook time20 Min
sliced fresh carrots
1 1/2 c
(10.5-oz) condensed chicken broth, undiluted
process cheese (velveeta), cubed
How To Make
In a large saucepan, bring 2 quarts of water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
In the same saucepan, saute onion in butter until tender. Sprinkle with flour; stir until blended.
Gradually add chicken broth and milk. Cook until mixture thickens, about 8 - 10 minutes. Add vegetables; heat thoroughly. Stir in cheese until melted.
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