What You Need:

 

2 (10 oz.) pkgs. frozen cauliflower, thawed and drained

2 (10 oz.) pkgs. frozen cut broccoli, thawed and drained

1 (10 oz.) pkg. frozen corn, thawed and drained

2 tsp dried dill

3 (14 oz.) cans vegetable broth

16 oz. American cheese, cubed

 

How to Make It:

 

Place the cauliflower, broccoli and corn into the crock pot and stir until well combined.

Sprinkle evenly with the dill.

Pour the vegetable broth into the crock pot.

Cover and cook on low for 7 hours.

Turn the crock pot to high.

Stir in the cheese, recover the pot and cook for 30 minutes or until the cheese melts.

 

Makes 6 servings

 

This yummy comfort soup doesn’t take long to throw together. Just remember to thaw the veggies in the fridge the night before. Want a quick soup? Cook on high for 3 hours. Use leftover in a tasty rice casserole. Just mix the soup with some cooked rice and sweet red peppers. Top with a little extra shredded cheese and breadcrumbs and bake on 350 degrees for 30 minutes or until heated through and nicely browned.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 7 hours 30 minutes

Total Time: approximately 7 hours 45 minutes

 

Nutritional Information: (approximate values per serving)

Calories 295; Fat 20g; Saturated Fat 12g; Carbohydrates 15g; Fiber 4g; Protein 17g; Cholesterol 58 mg; Sodium 1,609 mg