Hearty Veggie Soup in a Creamy Mushroom Broth

Ingredients

• 1/4 cup margarine
• 1 cup chopped celery
• 1 cup chopped carrot
• 1/2 onion, chopped
• 8 slices deli ham, chopped
• 3 potatoes, peeled and cubed
• 1 (15 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can green beans, undrained
• Water to cover
• 2 cups bite-size broccoli florets
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 10 (1 ounce) slices processed cheese food product, Swiss flavor
• 8 cups 2 milk
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.

Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2 milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.