In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery.
In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables; stir gently to coat.
Cover; cook on Low setting for 6 to 7 hours.
About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture.
Cover; cook an additional 10 minutes or until carrots are tender.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 24mg||1 %|
|Potassium 33.7mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.3g|
|Protein 0.6g||1 %|
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Calories per serving: 10
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