Veggie-Beef Chowder with Mozzarella

From: Progresso website

Ingredients:
1 lb lean ground beef
1 bag (12 oz) frozen mixed vegetables
1 can (18 oz) Progresso Recipe Starters creamy portabella mushroom cooking sauce
3/4 tsp Italian seasoning
1/2 cup shredded mozzarella cheese

In a saucepan, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in 1/4 tsp salt and all remaining ingredients except cheese and croutons. Heat to boiling. Reduce heat; simmer uncovered 8-10 minutes, stirring occasionally, until vegetables are tender.

Sprinkle 2 tablespoons cheese in each soup bowl; fill bowls with chowder. Sprinkle with croutons.

Verdict:
Thumbs up! I know the pictures don't do it justice. Trust me, this is one of the easiest soups you'll throw together, but the flavor is amazing! I will absolutely make this one again and I definitely recommend it to you!

Cheesy Vegetable Chowder

From: Here

Ingredients:

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tablespoon minced garlic

4 cups chicken broth

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

 

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Verdict:
This recipe has all the things I love about a good recipe - it's cheap to make, it's easy to make, and it tastes delicious!!  I love chowders and this one was definitely a keeper. I will certainly be making this again. Yummy!!