HEARTY VEGETABLE AND POTATO CHOWDER RECIPE

READY IN: 7hrs 15minsYIELD: 1 bowl

INGREDIENTS

  • 3cupsvegetable broth
  • 16ounces bag mixed vegetables, corn, carrots, peas, green beans, and lima beans
  • 1 12 lbsrusset potatoes, chopped in 1-inch cubes
  • 18ouncescream of mushroom soup
  • 1onion, chopped
  • 3garlic cloves, minced
  • 2teaspoonsdried thyme
  • 14 teaspoonsalt
  • NUTRITION INFO

    Serving Size: 1 (221) g

    Servings Per Recipe:8

    Calories: 155.7

    Calories from Fat 36 g 23 %

    Total Fat 4 g 6 %

    Saturated Fat 0.9 g 4 %

    Cholesterol 0 mg 0 %

    Sodium 611 mg 25 %

    Total Carbohydrate26.3 g 8 %

    Dietary Fiber 4 g 15 %

    Sugars 3.6 g 14 %

    Protein 4.5 g 8 %

    DIRECTIONS

  • Prep and clean the potatoes. Pull out the frozen mixed vegetables. Open can of creamy mushroom soup. Chop up the onion. Mince the garlic cloves. And measure out the dried thyme and salt.
  • Coat the inside of the slow cooker with the nonstick spray. This will help the soup to not stick to the slow cooker.
  • Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker. Stir well.
  • Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Check every so often to make sure it is not burning at the bottom of the pan.
  • Let it sit for 15 minutes. Serve in a bowl and add Cheddar cheese shredded and ½ teaspoon of Pepper as desired.
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