Connecticut wic program

This recipe provided by Connecticut Department of Public Health WIC and SNAP-Ed

4.75 from 4 votes
Cream of Broccoli Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Easy and hearty soup loaded with veggies
Course: Soups
Servings: 4
Ingredients
  • 2 cups frozen broccoli (WIC approved)
  • 2 cups frozen mixed vegetables (WIC approved)
  • 1 can (10-ounce) cream of mushroom soup, reduced sodium
  • 1 soup can 1% or nonfat/skim milk (WIC approved)
  • 2 ounces cheddar cheese (grated) or 1/2 cup shredded (WIC approved)
Instructions
  1. Mix broccoli, mixed vegetables, and light cream of mushroom soup in a saucepan.
  2. Fill the soup can with milk and add to saucepan.
  3. Stir over low heat until steaming hot and vegetables are cooked.
  4. Add cheese, stirring until melted.
  5. Serve hot.
  6. Refrigerate leftovers.
Notes

Be Creative:
• Use 2 cups of cooked, fresh broccoli instead of frozen broccoli.
• Replace 2 cups of mixed vegetables with 2 cups of your favorite vegetable.

Original recipe from Recipes adapted from Eating Smart-Being Active Cookbook

This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. SNAP helps low income people buy nutritious food for a better diet. To get more information contact the CT Department of Social Services at 1- (855) 626-6632 or WWW.CT.gov/dss . USDA does not endorse any products, services, or organizations. Provided by Department of Public Health in partnership with the University of Saint Joseph. This institution is an equal opportunity provider.

 

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