Description
Yummy hardy chowder with potatoes, carrots, peas, green beans, and lima beans cooked in a slow cooker (Affiliate Link).
Ingredients
- 3 cups of vegetable broth
- 16-ounce bag of mixed vegetables corn carrots peas green beans and lima beans
- 1 pound and a half of russet potatoes chopped in 1 inch cubes
- 18 ounce can of creamy mushroom soup
- One onion chopped
- 3 garlic cloves Minced
- 2 teaspoons of dried thyme (Affiliate Link)
- 1/4 teaspoon of salt
- Nonstick cooking spray
- Cheddar cheese shredded
- 1/2 teaspoon of Pepper
Instructions
- 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 (Affiliate Link) and salt.
- Coat the inside of the slow cooker (Affiliate Link) with the nonstick spray. This will help the soup to not stick to the slow cooker (Affiliate Link).
- Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker (Affiliate Link). 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 1/2 teaspoon of Pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: soup
- Method: slow cooker (Affiliate Link)
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 182.68 kcal
- Sugar: 3.01 g
- Sodium: 109.51 mg
- Fat: 5.96 g
- Saturated Fat: 0.98 g
- Trans Fat: 0.0 g
- Carbohydrates: 27.59 g
- Fiber: 4.11 g
- Protein: 6.05 g
- Cholesterol: 0.64 mg