Ingredients
4 cups water4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes4 cups fresh broccoli florets3 cups frozen cubed hash brown potatoes1 cup chopped carrots1 cup chopped celery1/2 teaspoon salt1/2 teaspoon pepper3 tablespoons all-purpose flour2 cups fat-free milk6 ounces reduced-fat process cheese (Velveeta), cubed1 cup chunky salsa
Preparation
In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.
Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.
