Vegetable Cheese Soup I
Vegetable Cheese Soup I is a soup that serves 6. Watching your figure? This gluten free recipe has 240 calories, 5g of protein, and 14g of fat per serving. For $1.16 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Allrecipes requires carrots, onion, potatoes, and ground pepper. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. 3700 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Similar recipes include Vegetable Cheese Soup, Hearty Cheese and Vegetable Soup, and Luxurious 7-Vegetable and "Cheese" Soup.
Servings: 6
Ingredients:
1 cup chopped carrots
1 teaspoon celery seed
1 (15 ounce) can creamed corn
1/2 teaspoon ground black pepper
1 (16 ounce) jar processed cheese sauce
1/2 onion, chopped
1 cup peeled and cubed potatoes
2 (14.5 ounce) cans vegetable broth
Equipment:
slow cooker
Cooking instruction summary:
In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours. Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.
Step by step:
1. In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper.
2. Add broth and cover, cook on low 8 to 10 hours.
3. Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.
Nutrition Information:
covered percent of daily need
