Confetti Soup

• 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

1. 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.
2. 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).

carrots, rutabaga, celery, fresh broccoli florets, fresh cauliflowerets, onion, water, butter, process cheese, kernel corn, frozen peas, milk, salt, pepper, sugar

Taken from www.tasteofhome.com/recipes/confetti-soup/ (may not work)