Vegetable-Cheese Soup

Change up the vegetables that you use each time you make this soup. Try a broccoli and cauliflower blend, and up the fiber by adding beans or lentils.
For a thinner consistency, add more water and milk.

Serves: 1 cup

1 (10-ounce) package frozen mixed vegetables, thawed

1 small onion, diced

2 tablespoons, all-purpose flour

½ teaspoon dried Italian seasoning

¼ teaspoon salt

1/8 teaspoon pepper

1 cup water

1 cup skim milk

1 teaspoon chicken-flavored bullion granules

¼ cup (1 ounce) shredded low-fat American cheese

2 teaspoons Dijon mustard

Combine mixed vegetables and onion in a medium saucepan.
Combine flour, Italian seasoning, salt, and pepper, stirring well; add to vegetables, and stir to coat.
Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture, and bring to a boil.
Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Reduce heat to low; add cheese and mustard, stirring to blend. Serve immediately.