Hearty Veggie Soup in a Creamy Mushroom Broth

¼ cup margarine

1 cup chopped celery

1 cup chopped carrot

½ onion, chopped

8 slices deli ham, chopped

3 potatoes, peeled and cubed

1 (15 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans, undrained

water to cover

2 cups bite-size broccoli florets

2 (10.75 ounce) cans condensed cream of mushroom soup

10 (1 ounce) slices processed cheese food product, Swiss flavor

8 cups 2% milk

1 teaspoon salt

⅛ teaspoon ground black pepper

Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.

Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.