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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pilgrim Soup Recipe

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This recipe for Pilgrim Soup is from Swiss Miss Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 C water
6 chicken bouillon cubes (or equivalent in granules)
10 oz frozen mixed vegetables (ie California medley)
10 oz frozen chopped broccoli
28 oz bag frozen Potatoes O'Brien
2 C skim milk
2 cans fat free cream of chicken soup (or use 2/3 C Cream of Soup Base)
1/2 # low fat or fat free Velveeta cheese
Salt
Pepper
Directions:
Directions:
Bring water to a boil. Add bouillon and stir until dissolved. Add remaining ingredients and bring to a boil. Can eat immediately or reduce heat and simmer for 10 minutes.

This should make about 15 cups at approximately 125 calories per cup. Try variations in ingredients and spices.

 

 

 

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