Vegetable Cheese Soup II recipe

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Ingredients

1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups water
1 tablespoon minced onion
¼ tablespoon garlic powder
salt to taste
ground black pepper to taste
32 ounces processed cheese food, cubed

Nutrition Info

550.5 calories
carbohydrate: 26.1 g
cholesterol: 89.9 mg
fat: 37.1 g
fiber: 2.6 g
protein: 29.8 g
saturatedFat: 21.4 g
servingSize: -
sodium: 1853.3 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 -8 servings

Recipe Note

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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