Lite Cheese Vegetable Chowder

Soups > Vegetable

2 Tbsp. reduced calorie margarine
2 C. chopped cabbage
1 C. sliced onions
1 C. chopped celery
1 C. thinly sliced carrots
1 (15oz.)can cream style corn
1 (8.5oz.)can sweet peas, drained
2 1/2 C. skim milk
1/4 tsp. pepper
1/2 tsp. thyme leaves
10oz. (2C.) cubed,light process cheese(I use Velveeta)

Melt margarine in Dutch oven or large saucepan over medium- high heat; add cabbage, onions, celery and carrots.
Cook until crisp tender.
Add corn, peas, milk, pepper and thyme.
Reduce heat to medium; cook 15- 20 minutes or until vegetables are crisp tender, stirring occasionally.
Add cheese; stir until melted. Heat gently, stirring frequently. DO NOT BOIL.
Salt to taste.
Makes 7(1-cup) servings