Vegetable Cheese Soup II
Ingredients2 h 15 m servings 550 cals
- In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
- On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.
Per Serving: 550 calories; 37.1 g fat; 26.1 g carbohydrates; 29.8 g protein; 90 mg cholesterol; 1853 mg sodium. Full nutrition
ReviewsRead all reviews 6
I made this with a box of frozen chopped broccoli instead of the frozen mixed vegetables and it was delicious. My 14-month-old absolutely loved it. I used the leftovers as a baked-potato toppi...
made this today, its really good. I did use brocolli (personal taste) I dont think i would add any salt next time, the soup mix and cheese have more than enough. I felt the end result was a bit ...
I used 2 pounds of asparagus instead of 1 pound of mixed veggies (just my personal choice). It turned out awesome! I used the slow cooker on high for 2 1/2 hours, but I'm sure it's because I d...
I made this yummy and easy-to-make soup today for a family gathering. I doubled the recipe and it did not fit into my standard-size crock pot, so I simmered it on the stove on LOW for 2 hours in...