Cheesy Vegetable Soup

Best Choice

½ cup chopped onion

2 tbsp. butter or margarine

1 can (14 oz) sauerkraut, drained and rinsed

1 can (15 oz) lima beans, drained

1 can (15 oz) sliced carrots, drained

1 can (15 oz) diced potatoes, drained

2 cans (15 oz) chicken stock (low sodium)

6 tbsp. butter or margarine

6 tbsp. flour

½ tsp. paprika

½ tsp. white pepper

4 cups low fat milk

2 cups shredded cheddar cheese

Butter beans are a useful substitute if limas aren't available.

Sauté onion in 2 tablespoons butter or margarine in a heavy saucepan until tender.

Add sauerkraut, lima beans, carrots, potatoes, and broth. Heat thoroughly.

There's a lot going on here.

Melt 6 tablespoons butter or margarine in a heavy 4-quart stock pot.

Blend in flour to make roux; cook over medium heat for 5 minutes, stirring constantly. Add pepper and paprika.

Remove from heat and slowly stir in milk. Heat to boiling, stirring constantly.

Simmer for 1 minute. Add cheese and blend. Do not boil. Add heated vegetable mixture to cheese soup base. Gently blend together, adjust seasonings and heat to desired serving temperature.

Served with some diced cantaloupe and some bread and jam.

My Rating: 4/5 "I thought this was kind of boring at first. After I'd eaten some more though I realized that there's a decent amount of complexity floating around in here, united by cheese. I also thought it was even more flavorful as leftovers!"