Cheesy Vegetable Soup
by eraycrof
From Better Homes and Gardens Crockery Cookbook
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INGREDIENTS
- 1 16 1/2-oz can cream-style corn
- 1 cup potatoes ; peeled and chopped
- 1/2 cup carrot ; shredded
- 1/2 cup onion ; chopped
- 1/2 teaspoon celery seed
- 1/4 teaspoon pepper
- 2 14.5 oz cans vegetable or chicken broth
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- 1 1/2 cups (6 oz) American cheese ; shredded
INSTRUCTIONS
1. In a 3.5- or 4-quart crock pot, combine corn, potatoes, carrot, onion, celery seed, and pepper. Add broth.
2. Cover; cook on low for 10-11 hours or on high for 4-4.5 hours.
3. If using low, turn to high. Stir cheese into hot soup. Cover and cook on high 30-60 minutes longer or until cheese is melted.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1062g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1387 | ||
| Calories from Fat: 687 (50%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 76.3g | 102 % | |
| Saturated Fat 46.3g | 231 % | |
| Monounsaturated Fat 23.6g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 292.3mg | 90 % | |
| Sodium 1082.3mg | 37 % | |
| Potassium 3268.1mg | 86 % | |
| Total Carbohydrate 109.4g | 32 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 108.1g | ||
| Protein 69.6g | 99 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1387
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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