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Confetti Soup

I created this recipe when I was trying to think of something new and interesting to serve my family. They never cared much for vegetables until they tried this delicious soup.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)


  • 1 cup diced carrots
  • 1 cup diced rutabaga
  • 1/2 cup chopped celery
  • 1/2 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup chopped onion
  • 3 tablespoons water
  • 3 tablespoons butter, optional
  • 1 cup process cheese (Velveeta), cubed
  • 1 cup frozen whole kernel corn
  • 1/2 cup frozen peas
  • 1/2 cup cubed fully cooked ham
  • 5 cups milk
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar


  • In a microwave-safe 3-qt. baking dish, combine carrots, rutabaga, celery, broccoli, cauliflower, onion, water and butter if desired. Cover and microwave on high for 9 minutes or until vegetables are just tender, stirring three times during cooking.
  • Stir in cheese, corn, peas and ham; cover and let stand for 1 minute. Add milk, salt, pepper and sugar; cover and microwave on medium-high, stirring three times, for 5-7 minutes or until cheese is melted and soup is heated through (do not boil).
Nutrition Facts
1 cup: 201 calories, 10g fat (6g saturated fat), 34mg cholesterol, 827mg sodium, 19g carbohydrate (12g sugars, 2g fiber), 11g protein.

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