vegetable-cheese-soup-ii

Vegetable Cheese Soup II

6 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    2 h 15 m
JARRELL
Recipe by  JARRELL

“Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare.”

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Ingredients

Adjust Servings

Original recipe yields 6 -8 servings

Directions

  1. In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
  2. 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.

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Reviews (6)

Rate This Recipe
HEPNR
4

HEPNR

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 topping the second day and it was even better!

blueyedkids
2

blueyedkids

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 salty so I attempted to cut it down a little by adding some milk. I cooked in the crock pot on high for about 2 hours. Will make again for sure!

Jennifer A.
2

Jennifer A.

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 didn't cube the cheese small enough. Outstanding flavor - my children even liked it! This will definitely become a favorite of mine!

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 550 cal
  • 28%
  • Fat
  • 37.1 g
  • 57%
  • Carbs
  • 26.1 g
  • 8%
  • Protein
  • 29.8 g
  • 60%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 1853 mg
  • 74%

Based on a 2,000 calorie diet

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