Velvety Vegetable Cheese Soup

From a Kraf food & Family magazine

1 pkg (16 oz) frozen california mix.
2 cans (14 oz each) fat-free reduced-sodium chicken broth
3/4 lb (12 oz) 2% Velveeta, cut up

Place vegetables and broth in large saucepan; cover. Bring to a boil on medium high heat.

Reduce heat to low; simmer 10 minutes or until vegetables are tender.

Mash vegetables to desired consistency with a potato masher.

Remove from heat and stir in velveeta. Stir until velveeta is melted.


Serves 6 (1 cup each)
5 pts per serving.