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1. In a large skillet, brown the lean ground beef with diced onions until the onions are soft and the beef is fully cooked. Drain any excess grease to keep it light on unhealthy fats.
2. Add the minced garlic and sauté until fragrant, enhancing the soup’s immune-boosting benefits. Transfer the beef mixture to a crockpot or a large stockpot on the stove.
3. Add the diced potatoes, low-sodium chicken broth, and mixed vegetables to the pot. Season with dried basil and parsley flakes for added nutrients and flavor. Let the soup simmer until the potatoes are tender, providing a comforting and heart-healthy base.
4. In a small bowl, mix the cornstarch with the low-fat milk, then stir into the soup to thicken it without compromising your health. Add the cubed reduced-fat Velveeta cheese, stirring until fully melted and combined for a creamy, yet lighter, finish.
5. Cook until all ingredients are well blended, and the soup reaches a creamy consistency. Serve warm, and enjoy a nutritious meal that supports your overall health and wellness.
Prep Time: 20 mins | Cooking Time: 4 hrs | Total Time: 4 hrs 20 mins | Calories: 280 kcal | Servings: 10
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