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Vegetable Cheese Soup


Course : Soups
Serves: 1
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Ingredients:


16 ounces cream-style corn

10 ounces frozen mixed vegetables

1/2 cup chopped onion

1 teaspoon celery seed

1/2 teaspoon black pepper

29 ounces vegetable broth -- or chicken broth

16 ounces processed cheese
 

Preparation / Directions:


All all ingredients except cheese to Crock-Pot. Cover and cook on High for 2 to 3 hours. Then, stir in cheese and continue to cook on High until well blended. Serve.

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