What You Need:

2 (10 oz.) pkgs. frozen cut broccoli, thawed and drained
2 (10 oz.) pkgs. frozen cauliflower, thawed and drained
1 (10 oz.) pkg. frozen corn, thawed and drained
3 (14 oz.) cans vegetable broth
2 tsp dried dill
16 oz. American cheese, cubed

How to Make It:

Combine the broccoli, cauliflower and corn in the slow cooker.
Pour the broth over the vegetables and sprinkle in the dill.
Cover the slow cooker and cook the soup on low for 7 hours.
Adjust the heat to high and stir in the cheese.
Recover and cook for 30 minutes, stirring occasionally, or until the cheese melts.

Makes 6 servings

It’s so easy to throw this great soup together and even easier to walk away and let it simmer. If you’re in a pinch for time cook this soup on high for 3 hours. Leftovers make a great rice casserole. Mix the leftovers with rice and throw in some sweet red peppers. Top with you favorite shredded cheese and cover the top with breadcrumbs. Bake it for 30 minutes in a 350 degree oven and you have a great meal the family is sure to love from leftovers.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 7 hours 30 minutes
Total Time: approximately 7 hours 45 minutes

Nutritional Information: (approximate values per serving)
Calories 295; Fat 20g; Saturated Fat 12g; Carbohydrates 15g; Fiber 4g; Protein 17g; Cholesterol 58 mg; Sodium 1,609 mg