Swiss Cheese and Vegetable Soup

Submitted by weekend cooker

"A low fat soup with apporoximately 100 calories per serving"

 

• Ready In: 6hrs 5mins
• Ingredients: 6
• Yields: 4 soups
• Serves: 4

ingredients

• 2 1⁄4 cups frozen california- blend vegetables (broccoli,carrots, and cauliflower)
• 1⁄2 cup chopped onion
• 1⁄2 cup water
• 1⁄2 teaspoon chicken bouillon granule
• 1 cup skim milk
• 3 ounces shredded fat-free swiss cheese

directions

1. Combine vegetables, onions, water and bouillon in slow cooker.
2. Cook on low 6-8 hours or until vegetables are tender.
3. Pour all ingredients into a blender or food processor, and add milk.
4. Process till smooth, or chunky smooth , depending on your preference.
5. Top with shredded cheese, and serve.

Reviews

[CookingONTheSide]

This is a pretty good soup. It was quick for lunch and very satisfying. Thanks for sharing.

 

[Sydney Mike]

Ive never cared for the texture of cooked frozen carrots, so usually use fresh ones & did the same with the other two veggies in this soup! However, other than that, I followed your recipe right on down, & we had a very satisfying soup for lunch the other day! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]