Broccoli Vegetable Cheese Soup

Name: Broccoli Vegetable Cheese Soup
Ingredients: 1 cup water; 2 broccoli (large and fresh (entire stalk), chopped into 1/4 inch chunks); 1 zucchini squash (medium or 2 small, cut into 1/4 inch chunks); 1 bunch spinach (chopped (or one box frozen chopped spinach)); 2 cheddar cheese soup (cans condensed )

Broccoli Vegetable Cheese Soup

4.80 from 5 votes

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Pressure Cooking Time: 15

Course Soups, Stews & Chilis

Servings

Calories 131 kcal

Equipment

Stove-top Pressure Cooker

Ingredients

▢ 1 cup water
▢ 2 broccoli large and fresh (entire stalk), chopped into 1/4 inch chunks
▢ 1 zucchini squash medium or 2 small, cut into 1/4 inch chunks
▢ 1 bunch spinach chopped (or one box frozen chopped spinach)
▢ 2 cheddar cheese soup cans condensed

Instructions

Place all ingredients, except condensed cheese soup, into pressure cooker, bring up to high pressure. Lower heat and cook for 5 minutes at high pressure.
Release pressure using cold water method, open cooker and add condensed cheddar cheese soup mixed with some of the broth from soup and stirred to remove lumps. Stir.
Place lid back on cooker and bring back up to pressure, then lower heat and cook 10 minutes at high pressure. Release pressure.

Nutrition

Calories: 131kcalCarbohydrates: 24gProtein: 11gFat: 1gSodium: 177mgPotassium: 1562mgFiber: 10gSugar: 6gVitamin A: 9960IUVitamin C: 303.8mgCalcium: 235mgIron: 4.7mg

Food Group Dairy, Vegetables

Cooking Method Pressure Cooking

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