In honor of my love of soup and the fact that soup season can't come soon enough, I thought I'd share a slow cooker soup that even my husband (who refuses to consider soup a main course) loved. I also love that the longer cook time means that it can cook while I'm at work plus a little bit afterwards so I don't have to worry about dealing with it first thing when I get home.
Brown Jug Soup
Adapted from Fix-It and Forget-It Cookbook: 700 Great Slow Cooker Recipes (Fix-It and Forget-It Series)
1 (10 1/2 oz.) can chicken broth
4 chicken bouillon cubes
1 qt. water
2 cups diced onions
4 cups diced potatoes
2 cups diced carrots
1 (10 oz.) package frozen whole kernel corn
1 (10 oz.) package frozen green beans
2 (10 3/4 oz.) cans cream of chicken soup
1/2 lb. Velveeta cheese, cubed
1. Combine all ingredients except cheese in 4-5 qt. slow cooker.
2. Cover. Cook on Low 10-12 hours or until vegetables are tender.
3. Just before serving, add cheese. Stir until cheese is melted.
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